Ingredients
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1 (1/2 lb) package rice noodles
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3 tablespoons fish sauce
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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2 teaspoons chili-garlic sauce (sambal oelek)
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2 tablespoons sugar
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2 tablespoons peanut oil
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6 garlic cloves
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1/2 lb fresh shrimp
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1/2 teaspoon red pepper flakes (hot)
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2 eggs
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2 cups bean sprouts
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5 green onions
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1 cup chopped cilantro (coriander)
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1 lb boneless skinless chicken breast
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3 limes
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1/4 cup coarsely chopped roasted peanuts
Instructions
- Place noodles in large bowl and cover with boiling water for about 10 minutes.
- Drain.
- Set aside.
- Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
- Set aside.
- Cut chicken into 1" cubes.
- Peel and de-vein raw shrimp and chop coarsely.
- Finely chop garlic.
- Heat peanut oil in large frying pan or wok.
- Add garlic, chicken, shrimp and red pepper flakes.
- Stir until shrimp turns pink.
- Add sauce mixture and stir for 3 more minutes.
- Add beaten eggs and stir constantly for one minute.
- Add drained rice noodles and toss until coated.
- Stir in bean sprouts, onions and 1/2 cup cilantro.
- Stir and toss for a minute or so, until heated.
- Spoon out onto large serving platter.
- Sprinkle with chopped peanuts and remaining cilantro.
- Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.