Stir-Fried Rice Noodles

Recipe Ingredients

8 oz	227g	Rice noodles - (1/8 inch wide)
1		Chicken breast - - boned, skinned
8		Shrimp - shelled, deveined (medium)
1/2 cup	118ml	- water
1/4 cup	59ml	Fish sauce
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Paprika
1/8 teaspoon	0.6ml	Red - (cayenne) pepper
1/2 lb	227g / 8oz	Bean sprouts
3		Green onions - - white part only,
		Cut into 1 inch shreds
3 tablespoons	45ml	Vegetable oil
4 tablespoons	60ml	Garlic cloves - - finely chopped (large)
1		Egg
4 tablespoons	60ml	Crushed roasted peanuts - - (finely crushed)

Recipe 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.

Source:
Cooking with Bon Appetit: Oriental Favorites

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