Similar in taste to Pad Thai, but uses deep-fried thin rice stick noodles called sen mee. Here in Maine, it's often difficult to find fresh ingredients such as lemongrass and tamarind for cooking Thai food. Here's a link to a great online source: Thai Supermarket Online

Ingredients:
8 oz. Rice stick noodles (sen mee) broken into pieces
2 Eggs beaten with 1 T water
1/2 lb Extra-firm Tofu, cut into 1" cubes
Oil for deep frying

2 Tbsp Oil
1/4 lb Pork, ground
1/4 lb Shrimp peeled, deveined
1 Tbsp Garlic or Garlic Pickle, minced
2 Tbsp Scallions or Shallots minced
1 Tbsp. Tomato paste
2 Tbsp. Fish sauce
2 Tbsp. Brown sugar or palm sugar
3 Tbsp. Lime juice
1/2 to 1 tsp. Chili-garlic sauce

2 Scallions chopped
1/2 bunch Cilantro
1 cup Bean sprouts
3 Chile, red or green sliced into thin discs (optional)

Directions:
1. Heat oil to 375° in a wok. Add noodles and turn to puff up. Should take just a few seconds. Remove and drain well on paper towels. Set aside. Do this in a couple of batches.

2. Drizzle the beaten egg into the hot oil to make lacey strings. Remove immediately with a slotted spoon to paper towels. Repeat till all egg is used. Chop into small pieces. Set aside.

3. Deep fry the tofu cubes until golden brown. Remove and drain on paper towels. Set aside.

4. Pour out all but 2 T of oil. Add pork, break up and cook through. Remove to a plate.

5. Add a little more oil if needed and sauté the shrimp until cooked through. Remove to plate with pork.

6. Add the garlic and scallions or shallots. Sauté 1-2 minutes over medium-low heat. Add tomato paste and stir in well.

7. Add the fish sauce, brown sugar, lime juice and chili-garlic sauce. Simmer over low heat till reduced to a syrup.

8. Stir half the noodles into the sauce well. Then stir in the pork, shrimp and the rest of the noodles. Mound noodles on a platter.

9. Top the noodles with the garnish of egg strips, tofu, scallions, cilantro, sprouts and chiles. Serve immediately.

NOTE: Most of this dish's components can be prepared ahead through step 7. At serving time just reheat the sauce and continue with the recipe. The noodles will get soggy if you stir them into the sauce too soon before serving