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Ingredients

• 8 ounces [225 g] thin rice vermicelli noodles
• 3 cups [720 mL] vegetable oil
• 8 ounces [225 g] firm tofu, pressed to remove excess water and sliced into thin strips
• Rice flour, for dusting
• 3 eggs, beaten with 1/2 teaspoon [3 mL] salt
• 2 tablespoons [30 mL] soy sauce
• 1 1/2 tablespoons [25 mL] tamarind liquid
• Juice of 1 lime
• 2 tablespoons [30 mL] rice wine vinegar or cider vinegar
• 1/2 cup [120 mL] palm or light brown sugar, or to taste
• 3 tablespoons [45 mL] Thai fish sauce
• 5 garlic cloves, diced
• 4 shallots, diced
• 8 ounces [225 g] pork loin, cut into 1-inch [2.5-cm] slices
• 8 ounces [225 g] chicken breast, cut into 1-inch [2.5-cm] slices
• 6 dried shiitake mushrooms, soaked to soften and thinly sliced
• 4 fresh Thai chiles, thinly sliced
• 1/3 cup [80 mL] fresh shrimp, shelled, deveined, and diced
• 3/4 cup [180 mL] mung bean sprouts
• 4 scallions, sliced
• 1/2 cup [120 mL] cilantro leaves
• 1/4 cup [60 mL] sliced pickled garlic or cocktail onions
• 4 hot red chiles, seeded and thinly sliced lengthwise

Description

Chow