Stir-fried Rice Noodles with Shrimp and Chicken

This recipe came from one of my favorite Asian cookbooks. It's pretty much like Pad Thai (which we love) and was so delicious! I served it with the Hot and Sour Eggplant.

Serves 4

8 ounces dried flat rice noodles
1/2 cup water
4 Tbsp fish sauce
1 Tbsp sugar
1 Tbsp fresh lime juice
1 tsp paprika
pinch of Cayenne pepper
3 Tbsp oil
2 garlic cloves, finely chopped
1 skinless, boneless chicken breast, finely sliced
8-12 raw shrimp, peeled, deveined and cut in half
1 egg
1/2 cup roasted peanuts, coarsely crushed
3 scallions, cut into short lengths
6 ounces bean sprouts
garnish with cilantro leaves and lime wedges

Place the rice noodles in a large bowl, cover with warm water, and soak for 30 minutes until soft. Drain.

Combine the water, fish sauce, sugar, lime juice, paprika and cayenne in a small bowl. Set aside until required.

Heat the oil in a wok. Add the garlic, and fry for 30 seconds until it starts to brown. Add the chicken and shrimp, and stir-fry for 3-4 minutes until cooked.

Push the chicken and shrimp mixture in the wok out to the sides. Break the egg into the center, then quickly stir to break up the wok. Cook over a medium heat until the egg is just lightly scrambled.

Add the drained noodles and the fish sauce mixture to the wok. Mix together well. Add half the crushed peanuts, and cook, stirring frequently, until the noodles are soft and most of the liquid has been absorbed.

Add the scallions and half of the bean sprouts. Cook, stirring, for 1 minute more. Spoon onto a platter. Sprinkle with the remaining peanuts and bean sprouts. Garnish and serve.