Pad Thai (1) 0.50 lb thai flat rice noodles (bahn pho), or rice sticks 1 oil for deep-frying 0.50 lb fresh firm bean curd cut into tiny cubes 0.25 cup peanut oil 0.50 tablespoon garlic, chopped 0.50 cup chicken breast meat - (very thinly sliced) 0.25 lb shrimp, peeled cut in half the long way 2.00 eggs beaten 1.00 tablespoon dried shrimp powder 0.25 teaspoon freshly ground black pepper 3.00 tablespoon finely chopped peanuts (dry-roasted salted type) 2.00 tablespoon lime juice, freshly squeezed 1.00 tablespoon sugar 6.00 tablespoon thai fish sauce 0.25 cup tamarind sauce 2.00 teaspoon red chili paste with garlic 2.00 cup fresh bean sprouts 2.00 limes quartered 0.33 cup fresh coriander leaves 3.00 chopped scallions 4.00 tablespoon finely chopped peanuts (dry-roasted type) Soak the noodles in ample warm water until supple, about 15 minutes, drain and 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 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Cook for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and cook for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Yield: 1 servings