STIR-FRIED RICE NOODLES

Servings: 6
Ingredients:

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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