In case you haven't noticed, we really like Thai food! This is the first Thai dish I learned how to prepare. It's Buck's favorite Thai dish!

Serves 4-6
Ingredients:
8 oz. Thai Rice noodles (the flat, wide kind)
1/3 cup Fish sauce
1/3 cup Tamarind or lemon juice
1/4 cup Brown or palm sugar
1/2 - 1 tsp. Chili-garlic sauce

3-4 Tbsp Oil
1/2 lb Shrimp peeled, deveined
1/2 lb Extra-firm Tofu, cut in 1" cubes
4-5 cloves Garlic, minced
3 Shallots or scallions, sliced thin

3 Eggs, beaten well
2 cups Bean Sprouts, rinsed well and drained

1/2 cup Roasted Peanuts, coarsley chopped
2 Limes quartered
1/2 bunch Cilantro

Directions:
1. Soak the noodles in warm water for 20-30 minutes till softened but still firm. Drain well. Set aside.

2. While noodles are soaking mix the fish sauce, tamarind or lemon juice and sugar together to make a sauce. Taste, and adjust ingredients to get just the right balance of sweet, sour and salty.

3. Heat oil in a wok or heavy-bottomed pot over medium-high flame. Add shrimp and fry till just cooked through. Remove and set aside.

4. Add tofu to the hot oil and fry till it just starts to brown. (I like to deep fry tofu cubes until golden brown and crispy/chewy instead)

5. Add the garlic and shallots or scallions and fry for about a minute more, or until the garlic just starts to brown.

6. Turn heat to medium-low and add drained noodles. Fold the noodles in carefully to heat through.

7. Push the noodles to one side of the wok or pot and pour the eggs into the empty area. Scramble eggs in this area until cooked through, then break into pieces and fold gently into the noodles.

8. Pour in the sauce and stir gently to cover the noodles without making them soggy. You may not need all the sauce.

9. Turn off the heat. Gently stir in the sprouts, shrimp and half the peanuts.

10. Mound in a serving bowl or platter. Garnish with the remaining peanuts and the cilantro. Serve with lime wedges available for each diner to squeeze over his or her noodles to taste.