Yield: 4 servings
|8 ounces||Dried rice noodles|
|¼ cup||Vegetalbe oil|
|3 eaches||Cloves garlic, minced|
|½ pounds||Chicken breast diced|
|3 tablespoons||Chinese fish sauce|
|2 tablespoons||Lemon or lime juice|
|3 eaches||Green onions, thinly sliced|
|½ pounds||Shrimp deveined, diced|
|2 eaches||Eggs, beaten|
|2 cups||Bean sprouts|
|⅓ cup||Unsalted peanuts, ground|
|2 teaspoons||Soy sauce|
|1 teaspoon||Chilli sauce or chilli paste|
|1 teaspoon||Granulated sugar|
Place noodles in large bowl; cover with hot water.
Let stand 20 minutes or until softened. Drain well.
Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1½ minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions.