Serves:

Ingredients:

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)

Method:

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.