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| 8 x ca. 30 g | Broad Rice Noodles |
| 2 Esslöffel | fish sauce |
| 3 Esslöffel | lime juice |
| 2 Esslöffel | sugar |
| 1 Esslöffel | tomato ketchup |
| 1/2 Teelöffel | red chilli flakes |
| 1/4 Tasse | peanut oil |
| 1 Esslöffel | Garlic chopped |
| 8 mittel | Shrimp, Peeled & Deveined |
| 8 x ca. 30 g | Boneless Chicken Breast, Diced |
| 2 | eggs beaten |
| 2 Tasse | Bean sprouts |
| 3 | Green Onions, Slivered |
| 2 Esslöffel | Peanuts toasted |
| | coriander sprigs |
| 8 | Wedges Lime |
| 1/2 Tasse | Bean sprouts |
| | Fresh Chili Peppers |
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Soak the noodles in warm water for 20 minutes. Drain. Set aside. Combine the fish sauce, lime juice, sugar, ketchup and chili flakes. Blend thoroughly. Set aside. Heat a wok or large skillet over high heat. Add the oil. Stir in the garlic. Stir fry for 10 seconds. Add the shrimp and chicken. Stir fry until all the ingredients are cooked (3-4 minutes). Add the eggs. Toss the ingredients until the eggs are scrambled. Add the noodles. Mix to combine all the ingredients thoroughly. Pour in the reserved sauce. Stir fry until the noodles are soft and tender (add water if the noodles appear dry). Adjust seasonings, lime and chili to taste. Serve garnished with coriander, lime, bean sprouts and chili peppers.
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