Title: Spicy Thai Noodles
Categories: Thai Pasta
Yield: 4 Servings
| 8 | oz | Dried rice noodles |
| 3 | | Cloves garlic, minced |
| 1/2 | lb | Shrimp deveined, diced |
| 2 | c | Bean sprouts ----------sauce------------ |
| 3 | tb | Chinese fish sauce |
| 2 | ts | Soy sauce |
| 1 | ts | Granulated sugar |
| 3 | | Green onions, thinly sliced |
| 1/4 | c | Vegetalbe oil |
| 1/2 | lb | Chicken breast diced |
| 2 | | Eggs, beaten |
| 1/3 | c | Unsalted peanuts, ground |
| 1/3 | c | Ketchup |
| 2 | tb | Lemon or lime juice |
| 1 | ts | Chilli sauce or chilli paste ---------garnish----------- |
Place noodles in large bowl; cover with hot water. Let stand 20 minutes or
until softened. Drain well. Heat oil in large skillet or wok over medium
high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
until nearly cooked through. Add egg; let set slightly then stir to
scramble. Add noodles, beansprouts and peanuts; stir fry until heated
through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy
sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until
well coated. Garnish with onions.