Stir-Fried Rice Noodles 8.00 oz (1/8 inch wide) rice noodles 1.00 whole chicken breast - boned, skinned 8.00 medium shrimp, shelled, deveined water 0.25 cup fish sauce 3.00 tablespoon sugar 1.00 tablespoon lime juice 1.00 teaspoon paprika 0.13 teaspoon red (cayenne) pepper 0.50 lb bean sprouts 3.00 green onions - white part only, cut into 1 inch shreds 3.00 tablespoon vegetable oil 4.00 large garlic cloves - finely chopped 1.00 egg 4.00 tablespoon crushed roasted peanuts - (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 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. Yield: 6 servings