| 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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