Recipe: Pad Thai w/chicken & tofu - recipe & site

Try this site for Thai recipes:http://titan.glo.be/~gi30255/thai.htm
It has many pad thai recipes among others.
Here's one.

From: stigle (Sue Stigleman)
Source: Frugal Gourmet on Our Immigrant AncestorsPAD THAI (1)============
Ingredients:------------
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 cup peanut oil
1/2 tblsp garlic, chopped
1/2 cup very thinly sliced skinless and boneless chicken breast
1/4 lb shrimp, peeled and cut in half the long way
2 eggs, beaten
1 tblsp dried shrimp powder
1/4 tsp freshly ground black pepper
3 tblsp finely chopped dry-roasted salted peanuts
2 tblsp lime juice, freshly squeezed
1 tblsp sugar
6 tblsp Thai fish sauce
1/4 cup tamarind sauce
2 tsp red chili paste with garlic
2 cups fresh bean sprouts
2 limes, quartered
1/3 cup fresh coriander leaves
3 chopped scallions
4 tblsp finely chopped dry-roasted peanuts
Instructions:-------------
Soak the noodles in ample warm water until supple, about 15 minutes,
drain and set aside. Place the noodles in boiling water and cook just
until the water returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean
curd. Be sure the pat the bean curd dry on a paper towel first so that
it will not spatter fat on you. Drain the bean curd and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken. Chow for
a few minues and then add the shrimp, drained noodles, beaten eggs, and
deep-fried bean curd. Toss well and chow for 3 to 4 minutes over
medium-high heat. Add the remaining ingredients, except the garnishes,
and chow or stir for a few more minutes until the noodles are hot andtender.
Place on a serving platter with the garnishes, which are an integral
part of the dish.