Pad Thai / Thai Fried Noodles

• 8 ounces rice noodles
• 1 teaspoon paprika
• 1 whole chicken breast, skinned and boned
• 1/8 teaspoon cayenne pepper
• 8 medium shrimp, shelled
• 1/2 pound bean sprouts
• 1/2 cup water
• 3 garlic cloves, finely chopped
• 1/4 cup fish sauce
• 1 egg
• 3 Tablespoons sugar
• 4 Tablespoons roasted peanuts, finely chopped
• 1 tablespoon lime juice

Instructions:
Place rice noodles in a large bowl. Cover with water; soak 30-45 min. Cut chicken into 1 1/2x3" strips.
Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.
Drain noodles. Heat a wok over medium heat for 2 min. Push chicken to 1 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 T. peanuts. Cook and stir over high heat for 2-3 minutes.

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