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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my adopted recipes and hasn't been tried by me yet. Ingredients:
8 ounces dried rice noodles |
1/4 cup vegetable oil |
3 garlic cloves, minced |
1/2 lb chicken breast, diced |
1/2 lb shrimp, deveined, diced |
2 eggs, beaten |
2 cups bean sprouts |
1/3 cup unsalted peanuts, ground |
1/3 cup ketchup |
3 tablespoons chinese fish sauce |
2 tablespoons lemon juice or 2 tablespoons lime juice |
2 teaspoons soy sauce |
1 teaspoon chili sauce or 1 teaspoon chili paste |
1 teaspoon granulated sugar |
3 green onions, thinly sliced |
Directions:
1. Place noodles in large bowl; cover with hot water.
2. Let stand 20 minutes or until softened.
3. Drain well.
4. Heat oil in large skillet or wok over medium high heat.
5. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through.
6. Add egg; let set slightly then stir to scramble.
7. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes.
8. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl.
9. Add to noodles; stir fry until well coated.
10. Garnish with onions.
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