Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Dried rice noodles |
| ¼ cup | Vegetalbe oil |
| 3 eaches | Cloves garlic, minced |
| ½ pounds | Chicken breast diced |
| ⅓ cup | Ketchup |
| 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 |
SAUCE
GARNISH
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.