Title: Stir-Fried Rice Noodles
Categories: Thai Pasta Rice
Yield: 6 Servings

8	oz	(1/8 inch wide) rice noodles
1		Whole chicken breast - boned, skinned
8	md	Shrimp, shelled, deveined
1/2	c	-Water
1/4	c	Fish sauce
3	tb	Sugar
1	tb	Lime juice
1	ts	Paprika
1/8	ts	Red (cayenne) pepper
1/2	lb	Bean sprouts
3		Green onions - white part only, - cut into 1 inch shreds
3	tb	Vegetable oil
4	lg	Garlic cloves - finely chopped
1		Egg
4	tb	Crushed roasted peanuts - (finely crushed)

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.

Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)

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