Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts—and no one will guess the secret ingredient in this dish is marinara sauce.

For Sauce:
1 tablespoons Tamarind concentrate
6 tablespoons sugar
7 tablespoons thai fish sauce
2 tablespoons soy sauce
1 tablespoon thai mushroom sauce
1½ tablespoons tomato paste
½ teaspoon hot chiili powder or 2 thai red chilis
¼ teaspoon paprika
2 teaspoons thai shrimp paste
1 teaspoon ginger garlic paste
Squeeze of fresh lime juice

For sautee:
6 cloves of garlic minced
½ cup shallots sliced
1 bunch of green scallions cut into 1 inch pieces
8 oz mung bean sprouts
4 eggs
14 oz rice noodles briefly soaked in warm water to soften
Few tablespoons oil
Black pepper to taste
Desired quantity of chicken and shrimp
Salt to taste
Chopped cilantro for garnish
Chopped peanuts for garnish
Mung bean sprouts for garnish
Spicy condiment:
Equal parts of:fish sauce
lime juice
Thai green chili’s sliced thinly

1.In a small bowl, combine sauce ingredients. Set aside
2.Heat a wok to medium high.
3.Add about 2 tablespoon of oil to wok
4.Add garlic and chili
5.Sautee for 1 minute
6.Season thinly sliced chicken with salt
7.sautee until 80% cooked.
8.Season shrimp lightly with salt add to pan
9.Sautee until 80% cooked
10.In the same pan add a little more oil if necessary to keep from sticking
11.Add shallots , add scallions, mung bean sprouts, a little chopped peanut and drained rice noodles
12.Sautee until fragrant
13.Push ingredients to one side of pan, add eggs and sautee until cooked
14.Add sauce to coat noodles, and toss everything together
15.Saute for about 1 more minute
16.Serve with mung bean sprouts, the chili sauce condiment, and a lime wedge.

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