Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Thai fish sauce 3 tb Oil
1/4 c White vinegar; plus: 2 Garlic cloves (or more)
2 tb White vinegar 2 Eggs
4 tb Sugar (less if desired) 3/4 lb Bean sprouts
1 ts Paprika 3 Green onions
8 oz Thai rice noodles - sliced on the diagonal,
-- (about 1/4" thick) - including white part
8 oz Tofu 3/4 c Ground peanuts
2 tb Dried shrimp (optional) 1 tb Roasted red chili peppers *

* [Take some dried red chili peppers and cook them in an ungreased wok
over low stirring constantly until they start to brown. Grind in a
coffee grinder or spice mill.]

Instructions:
=============
Combine first four ingredients and let sit until sugar dissolves. Soak
rice noodles/sticks in warm water until they are soft but don't
disintegrate when pressed, about 40 minutes. Drain. Drain tofu by
wrapping it in a clean towel and pressing with a large can of tomatoes,
about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water
and drain.

Put oil in wok, heat to medium, put in crushed garlic. Swirl around for
about a minute. Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a couple
of minutes.

Lower heat to low or medium-low. Push some of the stuff aside at one
end of wok, and break an egg in. Immediately cover with noodles. Do
the same at the other end of wok. Let the eggs cook *undisturbed* until
the yolks are practically cooked, about three minutes. (*Carefully*
peak if unsure.) Slip a slotted spoon under each egg in turn, and bring
upward, through the noodles, shaking as you go. The idea is to break up
the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes.
Turn off heat. Add crushed peanuts and enough roasted red chilies to
your desired hotness.

From: jkandell#ccit.arizona.edu (Jonathan Kandell)

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