kai pad ki mao - drunkards noodles and chicken

There are a number of line of thought about ki mao dishes in Thailand. 
They are widely served as bar snacks, in much the same way that Spanish 
bars serve tapas (and serve to make you thirsty, when used for this 
purpose). Other dishes described in this way are eaten as a stomach 
liner before embarking on a serious nights drinking. Other such dishes 
are served by the patient wife of the wandering husband who cralws back 
hung over in the middle of the night only to realise that he has to get 
up for work before 5 the following morning! 

I hadn't heard of a noodle "ki mao" dish, but when I discussed it with 
my wife, she came up with the following. As is often the case it could 
equally well be prepared with beef or pork. 

--Ingredients
-- 

6 ounces of wide rice ribbon noodles (sen yai) 
a quarter cup of chopped shrimp 
half a cup of chopped chicken 
a quarter cup of firm tofu, cut into small cubes 
1 tablespoon chopped garlic 
1 tablespoon chopped shallots (purple onions) 
1 tabelspoon yellow bean sauce 
1 tablespoon white (rice) vinegar 
1 tablespoon fish sauce 
4 tablespoons of palm sugar 
1 tablespoon lime juice 
1 tablespoon prik phom (ground red chillis) 
a quarter cup of bean sprouts 
1 tablespoon chopped mixed red and green prik chi fa (jalapenos) 
1 coriander plant, chopped 
1 cup of bai gaprao (holy basil leaves) 
2 bulbs of pickled garlic, thinly sliced (garnish) 
3-4 red jalapenos, julienned (garnish) 

--method
-- 

Soak the noodles in water for about 15 minutes; take about a third of 
the sen yai and cut the ribbons into short pices (about 2" long). The 
remaining two thirds of the noodles should be plunged into boiling 
water, and cooked until "toothy" then removed and placed on the serving 
plate. 

If desired the tofu can be marinated in some dark soy to which a couple 
of sliced chilis are added. 

The third of the noodles that have been chopped are fried in hot oil 
until crispy. 

The remaining ingredients, except the pickled garlic, are stir fried in 
a medium hot wok until cooked through (if you want the sauce thickened 
add a little rice flour or corn starch) and then poured over the boiled 
noodles. The fried noodles and the pickled garlic are then added as a 
garnish.