Title: Thai-Style Noodles
Categories: Ethnic Thai
Yield: 4 Servings

10	oz	Rice stick noodles or other noodle of choice
6	oz	Small shrimp; peeled
6	oz	Chicken breast, boneless, skinless; diced
1	ts	Garlic; chopped
3	tb	Cooking oil
1	tb	Soy sauce, light
2	tb	Fish sauce
1	tb	Ketchup
1/2	ts	Red pepper flakes, dried
2	tb	Sugar
		Chive, fresh, cut into large pieces
2	tb	Fresh peasnuts; chopped
		Fresh coriander or cilantro

1. Cook noodles in boiling water for 5 min and drain. Transfer to a towel lined tray to dry. 2. HEat a wok or large skillet over high heat. Add half the oil. Stir fry shrimp, chicken and garlic for 2 minutes or till shrimp and chicken are tender. Remove and set aside. 3. Add beaten egg to wok or skillet, swirling over high heat so egg cooks in a thin circle, forming a crepe. Turn when underside of egg is firm. Remove and roll up. Cut into thin strips. 4. Add bean sprouts to hot wok or skillet and stir fry yuntil they just begin to turn limp. Do not overcook. Remove from pan. 5. Add remaining ingredients to wok or skillet. Add noodles and stir fry until coated with oil. Return shrimp and chicken to wok. Add half the egg, bean sprouts, soy sauce, ketchup, fish sauce, pepper flakes and sugar. Cook and stir till heated through. 6. Pile noodle mixture onto a serving platter and garnish with remaining egg, chives, peanuts and springs of coriander or cilantro.

Source: Step by Step Thai Cooking Formatted: 4-4-95

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