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- Thai noodles, chicken, and shrimp
Serves/Makes:3 or more
- 8 oz (224 grm). rice noodles
- 1 whole chicken breast, skinned and boned
- 8 medium shrimp, shelled
- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) fish sauce
- 3 tbsp (45 ml) sugar
- 4 green onions, finely chopped
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) paprika
- 1/8 tsp (1 ml) cayenne pepper
- 1/2 lb (.2 kg). bean sprouts
- 3 garlic cloves, finely chopped
- 1 egg
- 4 tbsp (60 ml) roasted peanuts
- Place rice noodles in a large bowl and cover with water; soak 30 minutes.
- Cut chicken into strips and cut shrimp in half lengthwise.
- Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl.
- Reserving one fourth of bean sprouts for garnish, combine remaining sprouts, garlic, and onions.
- Drain noodles.
- Heat a wok over medium heat for 2 min.
- Add chicken and push to one side.
- Break egg into wok and stir quickly to break up yolk and scramble the egg.
- When egg is set, mix with chicken.
- Add drained noodles, shrimp, sprouts/onions, fish sauce mixture and 3 tbsp (45 ml) peanuts.
- Cook and stir over high heat for 2-3 minutes.
- Garnish with remaining bean sprouts and peanuts, and serve.
- This is the recipe as I received it. However, I usually substitute and add things that I like when I make it.
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