Thai Stir Fried Rice Noodles Recipe

• 8 ounce (1/8 inch wide) rice noodles
• 1 whole chicken breast, boned, skinned
• 8 medium-size shrimp, shelled, deveined
• 1/2 c. water
• 1/4 c. 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 minced
• 1 egg
• 4 tblsp finely crushed roasted peanuts

1. Place rice noodles in a large bowl.
2. Cover with water; soak 45 min.
3. Cut chicken into 1 1/2" by 1/3" strips.
4. Cut shrimp in half lengthwise; set aside.
5. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside.
6. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions.
7. Drain noodles.
8. Heat a wok over medium-high heat.
9. Add in oil and heat.
10. Add in garlic; fry until garlic starts to brown.
11. Increase heat.
12. Add in chicken; stir-fry till almost cooked, about 2 minutes
13. Push chicken to one side.
14. Break egg into wok.
15. Stir quickly to break up yolk and scramble egg.
16. When egg is set, mix with chicken.
17. Add in drained noodles, shrimp, fish-sauce mix and 3 Tbsp.
18. peanuts.
19. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed.
20. Add in green-onion mix; cook, stirring, 1 more minute.
21. Spoon onto a heated platter.
22. Sprinkle with reserved bean sprouts, then with remaining peanuts.

rice noodles, chicken, shrimp, water, fish sauce, tblsp sugar, lime juice, paprika, red, bean sprouts, green onions, vegetable oil, garlic, egg, peanuts

Taken from cookeatshare.com/recipes/thai-stir-fried-rice-noodles-13435 (may not work)