Ingredients

8 oz. (1/8-inch wide) rice noodles
1 whole chicken breast boned, skinned
8 medium shrimp, shelled, deveined
1/2 C. water
1/4 C. fish sauce
3 Tbsp. sugar
1 Tbsp. lime juice
1 tsp. paprika
1/8 tsp. red (cayenne) pepper
1/2 lb. bean sprouts
3 green

Cooking Instructions

Place rice noodles in a large bowl. Cover with water; soak for 45 minutes. Cut chicken into 1-1/2 x 1/3-inch strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, limejuice, 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, for 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 Tbls. 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 into a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)