30 ml Sesame oil
1 Onion, finely chopped
3 cloves Garlic, finely chopped
3-4 Green or red Thai chilies, seeded and finely chopped
4 cm Fresh root ginger, peeled and finely chopped
6 Spring onions (scallions), finely chopped
1 Skinless chicken breast fillet, cut into bite-size strips
90 g Pork, cut into bite-size strips
90 g Shrimp, shelled
2 Tomatoes, skinned, seeded and chopped
30 ml Tamarind paste
15 ml Nuoc mam
1 Lime, juiced
10 ml Sugar
150 ml Water or fish stock
225 g Fresh rice sticks (vermicelli)
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1 bunch each Fresh basil and mint, stalks removed, leaves shredded
Nuoc cham, to serve

Heat a wok or heavy pan and add the oil. Stir in the onion, garlic, chilies and ginger, and cook until they begin to color. Add the spring onions and cook for 1 minute, add the chicken and pork, and cook for 1-2 minutes. Then stir in the shrimps. Add the tomatoes, followed by the tamarind paste, nuoc mam, lime juice and rind, and sugar. Pour in the water or fish stock, and cook gently for 2-3 minutes. Meanwhile, toss the noodles in a pan of boiling water and cook for a few minutes until tender. Drain them and add the chicken and shrimp mixture. Season with salt and ground black pepper and serve immediately, with plenty of basil and mint scattered over the top, and drizzled with spoonfuls of nuoc cham.