8 oz Thai rice noodles (banh pho)

      4 tb Fish sauce (or soya sauce)

      4 tb Lime juice (lemon juice)

      4 tb Tomoto puree

      4 tb Sugar

      1 tb Hot red pepper flakes

    1/2 c  Ground peanuts

    1/2 c  Vegetable oil

      4 ea Cloves of garlic minced

      1 lb Chicken cut in small pieces

      1 ea Large tofu cut in chunks

      8 ea Very large tiger shrimp

      4 ea Eggs lightly beaten

      4 c  Bean srouts

      4 ea Scallions, cut 1/2 in pieces

  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and
  drain just before use (or partially cook any other type of thin
  noodles and allow to cool. Mix together fish sauce, lime juice, tomato
  puree, sugar and red pepper flakes; set aside.  Grind peanuts in food
  processor (at least half-cup, plus some extra for garnish).  Prepare
  and assemble all other ingredients. In large wok over high heat, brown
  the garlic in oil.  Add chicken, tofu and shrimp, and saute until
  lightly browned.  Add eggs and continue to stir fry. Add drained rice
  noodles and dish sauce mixture, continue to stir fry for about 3
  minutes. Add peanuts, bean sprouts and scallions, and continue to stir
  fry for another 2 minutes. Sprinkle with more ground peanuts. Serve
  immediately with lemon wedges, cucumber slices and corriander.