8 oz (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tblsp sugar
1 tblsp lime juice
1 tsp paprika
1/8 tsp red (cayenne) pepper
1/2 lb bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tblsp vegetable oil
4 large garlic cloves, finely chopped
1 egg
4 tblsp finely crushed roasted peanuts

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.

Submitted by: RC