Stir-fried rice noodles

6 servings

Ingredients

Quantity Ingredient
8 ounces (1/8 inch wide) rice noodles
1 Whole chicken breast boned, skinned
8 mediums Shrimp, shelled, deveined Water
¼ cup Fish sauce
3 tablespoons Sugar
1 tablespoon Lime juice
1 teaspoon Paprika
⅛ teaspoon Red (cayenne) pepper
½ pounds Bean sprouts
3 Green onions white part only, cut into 1 inch shreds
3 tablespoons Vegetable oil
4 larges Garlic cloves finely chopped
1 Egg
4 tablespoons Crushed roasted peanuts (finely crushed)

Directions

Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1½" by ⅓" 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 ¼ 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@... (Sue Stigleman)

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