• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stir-Fried Rice Noodles

  • Recipe Submitted by on

Category: Thai, Pasta, Rice

 Ingredients List

  • 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 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)

 Directions

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.



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