*  Exported from  MasterCook  *

                        STIR-FRIED RICE NOODLES

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Rice                             Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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
                       -- (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:
 [email protected] (Sue Stigleman)



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