8 ounces uncooked rice noodles, 1/8 inch wide
1 1/2 tablespoons fish sauce (available in ethnic food section of larger grocery stores)
1-2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon ketchup
2 teaspoons sugar
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
6 ounces boneless, skinless chicken breast, finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
3 ounces raw small shrimp, peeled and de-veined
2 cups fresh bean sprouts
1 medium carrot, shredded
3 tablespoons minced fresh cilantro
2 tablespoons chopped, unsalted dry-roasted peanuts

Place noodles in a medium bowl and cover with lukewarm water. Let stand for 30 minutes or until soft. Drain and set aside. Whisk fish sauce, lemon juice, rice wine vinegar, ketchup, sugar and crushed red pepper together in a small bowl.

Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add chicken, green onions, and garlic. Cook and stir until chicken is no longer pink. Stir in noodles and cook 1 minute. Add shrimp and bean sprouts and cook just until shrimp turns opaque, about 3 minutes. Stir in fish sauce mixture and toss to coat evenly. Cook until heated through, sprinkle with carrots, cilantro and peanuts and serve.

Makes 4 Servings
Serving Size: 12 ounces