Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander.
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 4|
|Calories from Fat: 673 (50%)|
|Amt Per Serving||% DV|
|Total Fat 74.7g||100 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 1162.8mg||358 %|
|Sodium 2184.3mg||75 %|
|Potassium 1049.3mg||28 %|
|Total Carbohydrate 102.1g||30 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 97.1g|
|Protein 67.8g||97 %|
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Calories per serving: 1336
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