Ingredients
- 1/2 pound rice noodles (cooked according to package directions)
- 2 tablespoons olive oil, divided
- 1/4 cup water
- 3 tablespoons fish sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chilie garlic sauce
- 2 teaspoons granulated sugar
- 2 large eggs (slightly beaten)
- 3/4 pound boneless chicken breast halves (cut into 1-inch pieces)
- 2 garlic cloves, minced
- 1/2 pound shrimp (peeled and deveined)
- 1/2 cup green onion, chopped
- 1 teaspoon paprika
- 2 cups bean sprouts
- 1/2 cup cilantro, chopped (optional)
- 2 tablespoons peanuts, chopped (I always add more)
- 6 lime wedges, for garnish (optional)
How to Make
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Step 1: In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.
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Step 2: In a medium bowl, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sacue and sugar; set side.
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Step 3: In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles.
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Step 4: In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes. Add chicken mixture to noodle mixture.
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Step 5: In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions and paprika; stir fry for 3 minutes. Toss the noodle mixture and the sauce mixture into the skillet and heat through (5 minutes).
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Step 6: Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.
We hope you enjoy this recipe!
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