Instructions: Available at some Asian markets

Start this dish by preparing the Tamarind sauce (recipe follows). Set it as cool.

Soak the noodles in ample warm water until supple, about 15 minutes, drain set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degre and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first s it will not spatter fat on you. Drain the tofu and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add remaining ingredients, except the garnishes, and stir-fry for a few more mi until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part o dish.

Serves 4-6.

NOTES: To make your own shrimp powder, grind dried shrimp in a food process blender. Peanut oil can be reduced by half.

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