Recipe - Stir-Fried Rice Noodles

8 ounce (1/8 inch wide) rice noodles
1 Whole chicken breast
boned, skinned
8 md Shrimp, shelled, deveined
One half cup Water
One fourth cup Fish sauce
3 tablespoon Sugar
1 tablespoon Lime juice
1 teaspoon Paprika
1/8 teaspoon Red (cayenne) pepper
One half pound Bean sprouts
3 Green onions
white part only,
cut into 1 inch shreds
3 tablespoon Vegetable oil
4 lg Garlic cloves
finely chopped
1 Egg
4 tablespoon 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 One fourth of bean sprouts for
topping; combine remaining bean sprouts and green onions. Drain noodles.
Heat a wok over mediumhigh heat. Add oil and heat. Add garlic; fry until
garlic starts to brown. Increase heat. Add chicken; stirfry 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, fishsauce 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 greenonion 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini