Pad Thai

8 ounces rice noodles 1 teaspoon paprika
1 whole chicken breast -- skinned & boned 1/8 teaspoon cayenne
peppe
r
8 medium shrimp -- shelled 1/2 pound bean sprouts
1/2 cup water 3 garlic cloves -- finely
choppe
d
1/4 cup fish sauce 1 egg
3 tablespoons sugar 4 tablespoons roasted
peanuts
-- finely chopped
1 tablespoon lime juice
Place rice noodles in a large bowl. Cover with water; soak
30-45 min. Cut chic ken into 1 1/2x3" strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce,
sugar, lim e 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 chic ken. Add drained noodles, shrimp, fish sauce mixture and 3
T. peanuts. Cook and stir over high heat for 2-3 minutes.