Recipe for Stir-Fried Rice Noodles

Ingredients

8 oz (1/8 inch wide) rice noodles
1 whole chicken breast - boned, skinn; ed
8 medium shrimp, shelled, deveined water
1/4 cup fish sauce
3 tablespoon sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
1/2 lb bean sprouts
3 green onions - white part only, - c; ut into 1 inch shreds
3 tablespoon vegetable oil
4 large garlic cloves - finely chopped
1 egg
4 tablespoon crushed roasted peanuts - (finely c; rushed)

Instructions

Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.