Stir-Fried Rice Noodles

Directions

Place rice noodles in a large bowl.

Cover with water; soak 45 minutes.

Cut chicken into strips.

Cut shrimp in half lengthwise; set aside.

Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside.

Reserve ¼ 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.