This recipe didn't turn out quite so well. Mostly, I think this was because I couldn't find either dried shrimp or shrimp paste, which would have added a much heftier flavor profile. I tried adding fish sauce to make up for it, but it just wasn't quite the same thing. But I'm still giving it to you here because I think that it might turn out really well if the appropriate ingredients are used.
The chili paste is definitely powerful, though take my word for it...you don't want to leave any of it in tupperware all week and then open it to check on it. Practically bowled myself over, and ended up throwing up the whole tupperware with it. Not that it wasn't a good chili paste (it was), but sitting and marinating in its own juices, it just got to be a bit much.
10 large dried chilis
5 shallots, peeled
5 garlic cloves, peeled
t shrimp paste
5oz firm tofu, cut into 1" cubes
2 onions, chopped
2 garlic cloves, finely chopped
10 oz skinless chicken breast, sliced
10oz raw shrimp, peeled and deveined (or you can take the lazy route like me, and buy frozen cooked deshelled shrimp)
6 choi sum (or baby bok choy), cut into 1 1/4" lengths (if you buy too much and have leftovers, these are great cooked with a little olive oil and garlic, like spinach)
t tomato puree
T dark soy sauce (following the tradition of this recipe of not having stuff, I got home and realized I didn't have soy sauce (well, it was hiding, but I didn't find it til later), but I didn't want to go out, so I just tried to make do)
lb fresh thin yellow wheat noodles, cut into short pieces (I wouldn't used these next time, because they turned into big balls of doughy substance that wasn't very appetizing, I'd probably use rice noodles)
4 scallions, finely chopped
8oz bean sprouts
juice of 1 lime
salt and pepper
To make the chili paste - soak the dried chilis in boiling water for 20 minutes until softened. Seed and finely chop (unless you're paranoid of chili oil getting on your face, like me, and you just chop them up without seeding them because you don't want to risk the small chance that any tiny microdot of chili oil will get on skin). Using a mortar and pestle, pound the chilis, shallots (it helps to chopp these first, unless you have shoulders of steel), and garlic into a paste. Add the shrimp paste and 2T f water and mix. Heat T oil over medium-high heat and cook the paste 3-4 minutes, stirring constantly. Transfer to a bowl.
Heat the remaining oil and fry the tofu 3-4 minutes until golden brown. Remove from the pan with a slotted spoon and set aside in a bowl. Add the onion and garlic to the oil and cook for 2 minutes until fragrant. Add the chicken and cook for another 2-3 minutes. Add the shrimp and choi sum.
Add T of the chili paste, tomato puree, 1/2 cup water, and soy sauce, and bring to a simmer. Add the noodles and cook for 3 minutes. Add scallion, bean sprouts and tofu. Adjust seasoning with salt, black pepper, and add a little lime juice.