- 1/2 lbs wide, flat rice noodles, medium or large width
- 12 larges shrimp (21/30), shelled and deveined
- 1/2 lbs skinless, boneless chicken breast, thinly sliced
- 2 tsps corn starch
- 5 tbsps fish sauce
- 3 tbsps freshly squeezed lime juice
- 1 tbsp ketchup
- 4 tbsps Sugar
- 1 tsp crushed red pepper, optional
- 4 tbsps canola oil
- 2 tbsps minced garlic
- 2 larges eggs, beaten
- 2 1/2 cups bean sprouts
- 3 scallions , bulbs split and cut into 1-inch pieces
- 1/4 cups dry-roasted peanuts, chopped
- 1 cilantro sprig for garnish (optional)
- 1/2 limes , cut into wedges
1. Soak the rice noodles in hot water for about 1 minute or until soft. Drain in a medium mixing bowl, mix the shrimp and chicken with cornstarch. In a small bowl, mix together the fish sauce, lime juice, ketchup, sugar and red pepper, if using. Stir until the sugar is dissolved.
2. In a wok or stir-fry pan, heat 2 tablespoons of the oil of medium-high heat until hot, but not smoking. Add the garlic and stir a few times until it sizzles; do not allow the garlic to brown. Stir up the shrimp and chicken mixture and add to the pan, stirring constantly until no pink remains in the chicken, about 3 minutes. Add the fish sauce mixture and stir until mixture comes to a boil. Add the softened rice noodles and stir for about 2 minutes or until the liquid is almost completely absorbed. Remove the noodles to a platter and set aside.
3. Add the remaining 2 tbsp of oil to the same pan and add the eggs. Let set a few seconds, then lightly scramble, breaking them up into small pieces with a spatula. Return the noodles to the pan and add the bean sprouts and scallions, reserving a small amount of each for garnishing the finished dish. Garnish with peanuts, reserved scallions and bean sprouts, and cilantro. Squeeze lime wedges over the top and serve immediately.
Serves 3-4
Source: Easy Asian Noodles, Helen Chen, John Wiley & Sons, Inc.
