Stir-Fried Rice Noodles

Stir-Fried Rice Noodles Recipe:

Stir-Fried Rice Noodles

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

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.

Serves 6

Contributed by Sue Stigleman
Source: Cooking with Bon Appetit: Oriental Favorites