8 ounces rice noodles
1 whole chicken breast -- skinned & boned
8 medium shrimp -- shelled
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 pound bean sprouts
3 garlic cloves -- finely chopped
4 tablespoons roasted peanuts -- finely chopped
Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2x3-inch strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions. Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 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 for 2-3 minutes. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.
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