| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Vegetables, Eggs | Thai | Thai, Rice, Pasta | 6 | Servings |
INGREDIENTS
| 8 | oz | (1/8 inch wide) rice noodles |
| 1 | Whole chicken breast boned, skinned | |
| 8 | md | Shrimp, shelled, deveined 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 (finely crushed) |
INSTRUCTIONS
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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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