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Ingredients:
8 oz (1/8 inch wide) rice noodles
1 Chicken breast (boned, skinned)
8 medium-size shrimp (shelled, deveined)
1 egg
3 tbsps vegetable oil
4 large garlic cloves (finely chopped)
1/2 cup water
1/4 cup fish sauce
3 tbsps sugar
1 tsp paprika
1 tbsp lime juice
1/8 tsp red (cayenne) pepper
1/2 lb bean sprouts
3 green onions (cut into 1 inch shreds)
4 tbsps Roasted peanuts  (finely crushed)

Preparation:
1. In a large bowl, soak rice noodle for 45 minutes. Meanwhile, cut chicken into 1 1/2" by 1/3" strips; set aside.  In a small bowl, combine and mix water, fish sauce, sugar, lime juice, paprika, and red pepper; set aside.

2. Combine remaining sprouts and green onions. Drain noodles. In a wok over medium-high heat, heat oil until hot. Add garlic and fry until brown. Increase heat and add chicken; stir-fry for about 2 minutes or until almost cooked. Remove chicken and set aside.

3. Using the same wok, break 1 egg stir quickly to break up yolk and scramble egg. When egg is set, add chicken to wok and mix with egg.  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.

4. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with crushed peanuts.  Serve.