Pad Thai with Shrimp

½ Pound flat rice noodles
3 Tablespoon vegetable oil
1 boneless, skinless whole chicken breast, cut into strips
½ Pound peeled, deveined shrimp
Salt to taste
1½ Tablespoon paprika
3 eggs, beaten
3 garlic cloves, pureed
¼ Cup white vinegar
¼ Cup fish sauce
2 Tablespoon brown sugar
½ to 1 Teaspoon roasted chili paste
1 Teaspoons dried shrimp
2 Tablespoon finely chopped dry-roasted peanuts
1 Cup bean sprouts.
½ Cup cilantro
2 scallions, white and green parts, thinly sliced
2 limes, cut into wedges, for garnish

1. Soften the rice noodles according to the package directions.
2. Rice noodles usually need to soak in warm water for about 15 minutes.
3. Drain the softened noodles well, and set them aside.
4. Heat a wok or large skillet over high heat.
5. Add 2 Tablespoon of the oil.
6. Add the chicken, shrimp, salt and paprika
7. Stir-fry until cooked through and browned, about 3 to 5 minutes.
8. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set.
9. Transfer everything from wok to a bowl. Wipe out the wok.
10. Reheat wok and add remaining Teaspoons oil.
11. Add the garlic and stirfry about 10 seconds.
12. Add the vinegar, fish sauce, brown sugar, and heat through.
13. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes.
14. Add the red chili paste, dried shrimp, ground peanuts, bean sprouts, & reserved tofu, chicken, shrimp and eggs, and toss thoroughly.
15. Transfer the mixture to a platter.
16. Garnish with cilantro, mint leaves, scallions and lime wedges.

Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 15 minutes