Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2-in piece of tamarind pulp 1 Lime (zest only)
Peanut or corn oil 3 1/2 tb Tomato paste
-(for deep-frying) 4 tb Sugar
1/4 lb Dried rice stick noodles 1/4 c Thai fish sauce (nam pla)
6 oz Med shrimp 3 tb Fresh lime juice
- shelled and deveined 4 Green onions; trimmed,
1 Whole boned chicken breast - cut into 1-in lengths
- cut into slices - blanched
4 Shallots; minced 3 tb Fresh coriander leaves
1 tb Minced garlic 1/2 lb Bean sprouts; tails removed
2 sm Serrano chiles - (for garnish)
- finely minced

----------------------CRISPY EGG LACE---------------------------
Oil for deep-frying 1/4 ts Salt
2 Eggs; lightly beaten

COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a
fork and let it stand for 20 minutes. Pour mixture through a strainer
and press it through. Collect 1/2 cup tamarind liquid. Pour oil into
a wok or deep saucepan to a depth of about 2-inches. Heat oil to
375F. In a large paper bag pull rice stick noodles apart into small
batches. Add 1 batch to the oil. If the temperature is correct,
noodles should puff up within seconds. Remove with a slotted spoon or
strainer and drain on paper towel. Repeat with remaining noodles. If
you are making the Crispy Egg Lace, prepare it at this time (See
below). When the rice stick noodles and egg lace are done, pour off
all but 2 tablespoons of oil from wok. Reheat wok and oil over
medium-high heat. When hot, add shrimp and chicken; stir-fry for 1
minute or until shrimp are bright orange and chicken is white. Remove
and set aside. Add shallots, garlic, minced chiles and half the lime
zest to the hot wok; stir-fry until soft, but not browned (about 1
minute). Add tomato paste and sugar. Cook, stirring constantly, until
sugar becomes a dark crimson red with a sticky consistency. It should
pull away from the wok into a thick mass. This is just short of the
caramelized state (about 3 to 4 minutes). Be careful not to burn the
mixture. Immediately add the reserved tamarind liquid and fish sauce,
reduce to low heat and simmer together for 1 minute. Add lime juice,
reserved chicken-shrimp mixture, green onion and remaining lime zest;
toss just enough to heat through. Remove from heat. Add 1/3 of fried
rice stick noodles to the sauce. Gently crush noodles and toss with
sauce to coat. Repeat with another third of noodles. Add last third
of noodles only if there is enough sauce to coat. Toss in the
coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken
into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok.
Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through.
Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds
or until lightly brown and crisp. Turn over to brown. It should have
an irregular lacy shape. Remove and drain on paper towels. Keep in a
warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

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