Phat-Thai - cooking recipe

Ingredients

1/4 c. vegetable oil
1 to 2 cloves garlic, minced
1/2 lb. peeled medium shrimp
1 chicken breast, sliced
2 eggs, slightly beaten
1/2 block firm tofu, cubed
1 pkg. Chantaboon rice stick (approximately 13 oz.)
1 lb. bean sprouts
5 tsp. paprika
2 Tbsp. vinegar
3 Tbsp. cayenne pepper sauce (i.e., Durkee)
1/4 c. crushed, unsalted, roasted peanuts
lemon wedges (optional)

Preparation

Soak the
rice stick (like noodles) in warm water until tender, but
not
soft.
In
a
large wok, saute garlic in hot oil, add
shrimp and cook until just pink.\tRemove shrimp, set it aside
and\tadd
chicken.
Remove chicken after browned and cook the
eggs, scrambled, chopping the eggs with spatula when firm. Remove
the
eggs
and stir-fry the tofu.
Remove tofu, add noodles,
vinegar,\tpaprika
and
cayenne
pepper
sauce; cook for
3
minutes, stirring constantly.
Mix in previously cooked ingredients
and bean sprouts.
Toss well and cook for an additional 3 to 4 minutes.\tServe with a topping of crushed peanuts and (optional) lemon wedges on the side.