Stir-fried rice noodles
Rice Noodles Thai
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4865. Report a problem with this recipe.
Title: Stir-fried rice noodles
Yield: 6 Servings
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
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.
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