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1
Cook rice in abundant salted water, as you would pasta, until its just done; about 10 to 15 minutes.
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2
Drain, rinse in cold water, drain again, then put in a large salad bowl.
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3
Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat.
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4
Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; youre aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve.
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5
Cook just until set and remove crepe to a cutting board.
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6
Cut into 1/4-inch strips and add to bowl.
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7
Raise heat to high, and add remaining oil.
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8
When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and saute until just done.
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9
Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes.
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10
Again transfer with a slotted spoon.
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11
To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad.
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12
Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts.
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13
Serve with lime wedges on side.
