| 1/2 | lb | Thai flat rice noodles (bahn pho), OR rice sticks |
| | Oil; for deep-frying |
| 1/2 | lb | Fresh firm bean curd cut into tiny cubes |
| 1/4 | c | Peanut oil |
| 1/2 | tb | Garlic, chopped |
| 1/2 | c | Chicken breast meat |
| DIVIDER | | -- (very thinly sliced) |
| 1/4 | lb | Shrimp, peeled cut in half the long way |
| 2 | | Eggs; beaten |
| 1 | tb | Dried shrimp powder |
| 1/4 | ts | Freshly ground black pepper |
| 3 | tb | Finely chopped peanuts (dry-roasted salted type) |
| 2 | tb | Lime juice, freshly squeezed |
| 1 | tb | Sugar |
| 6 | tb | Thai fish sauce |
| 1/4 | c | Tamarind sauce |
| 2 | ts | Red chili paste with garlic |
| 2 | c | Fresh bean sprouts |
| 2 | | Limes; quartered |
| 1/3 | c | Fresh coriander leaves |
| 3 | | Chopped scallions |
| 4 | tb | Finely chopped peanuts (dry-roasted type) |
