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) 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)