Stir-Fried Rice Noodles
Title: Stir-Fried Rice Noodles
Categories: Thai, Pasta
Yield: 6 servings
8 oz (1/8 inch wide) rice noodles 1/2 lb Bean sprouts 1 Whole chicken breast 3 Green onions -- boned, skinned -- white part only, 8 md Shrimp, shelled, deveined -- cut into 1 inch shreds 1/2 c -Water 3 tb Vegetable oil 1/4 c Fish sauce 4 lg Garlic cloves 3 tb Sugar -- finely chopped 1 tb Lime juice 1 Egg 1 ts Paprika 4 tb Crushed roasted peanuts 1/8 ts Red (cayenne) pepper -- (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
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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.