Stir-fried rice noodles
Yield: 6 Servings
Ingredients:
- 8 oz (1/8 inch wide) rice noodles
- 1 Whole chicken breast -- boned skinned
- 8 md Shrimp shelled deveined
- 1/2 c -Water
- 1/4 c Fish sauce
- 3 tb Sugar
- 1 tb Lime juice
- 1 ts Paprika
- 1/8 ts Red (cayenne) pepper
- 1/2 lb Bean sprouts
- 3 Green onions -- white part only -- cut into 1 inch shreds
- 3 tb Vegetable oil
- 4 lg Garlic cloves -- finely chopped
- 1 Egg
- 4 tb Crushed roasted peanuts
Instructions:
-- (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. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
