Title: Stir-fried rice noodles
 Categories: Thai
      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
      1    Egg
      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.