Ingredients
- 8 shrimp
- 4 garlic (cloves)
- 3 green onions
- 1 chicken breast (whole)
- 1 shreds
- 1 egg
- 1/2 bean sprouts
- 1/8 wide
- 120 ml water
- 60 ml fish sauce
- 50 gr peanuts (crushed roasted)
- 45 ml vegetable oil
- 38 gr sugar
- 16 ml lime juice
- 2 gr paprika
-(finely crushed) Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 4 cm by 1 cm 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 quarter 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.