Stir-Fried Rice Noodles

Recipe Cuisine: Thai
Recipe Category: Thai
Recipe Serves: 6

Recipes Ingredients:

8 oz (1/8 inch wide) Rice noodles
1/2 lb Bean sprouts
1 Whole Chicken breast
3 Green onions
-- boned, skinned
-- white part only,
8 md Shrimp, shelled, deveined
-- cut into 1 inch shreds
1/2 c -Water
3 tb Vegetable oil
1/4 c Fish sauce
4 lg Garlic cloves
3 tb Sugar
-- finely chopped
1 tb Lime juice
1 Egg
1 ts Paprika
4 tb Crushed roasted peanuts
1/8 ts Red (cayenne) pepper
-- (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 From: stigle@cs.unca.edu (Sue Stigleman)