Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 8 oz 227g Rice noodles - (1/8 inch wide) 1 Chicken breast - - boned, skinned 8 Shrimp - shelled, deveined (medium) 1/2 cup 118ml - water 1/4 cup 59ml Fish sauce 3 tablespoons 45ml Sugar 1 tablespoon 15ml Lime juice 1 teaspoon 5ml Paprika 1/8 teaspoon 0.6ml Red - (cayenne) pepper 1/2 lb 227g / 8oz Bean sprouts 3 Green onions - - white part only, Cut into 1 inch shreds 3 tablespoons 45ml Vegetable oil 4 tablespoons 60ml Garlic cloves - - finely chopped (large) 1 Egg 4 tablespoons 60ml Crushed roasted peanuts - - (finely crushed)

Instructions Jump to Ingredients ↑

  1. 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.


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