Serves 6 – 8

1 (1/2 lb) package rice noodles

6 tablespoons fish sauce

4 tablespoons ketchup

 2 tablespoons Worcestershire sauce

4 teaspoons chili-garlic sauce  (I used sriracha or red rooster sauce)

4 tablespoons sugar

2 tablespoons oil

6 teaspoons minced garlic

1 lb boneless skinless chicken breast, cut in small 1″ pieces

1 lb fresh shrimp, peeled deveined tails on (or not), or frozen/defrosted

1 teaspoon red pepper flakes (hot)

3 eggs, slightly beaten

1 can bean sprouts, drained

10 green onions, sliced

1+ cup chopped cilantro (coriander)

3 – 4  limes

1/2 cup coarsely chopped roasted peanuts

Place noodles in large bowl and cover with boiling water and cover with plastic wrap for about 10 minutes or until tender, then drain and set aside.

Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar. Set aside.

Heat 2T oil in a large frying pan. Cut chicken into 1″ cubes and sauté lightly with garlic and red pepper flakes until just cooked. Add raw shrimp and toss over low heat and remove when shrimp is just pink.  Add sauce mixture and stir for 3 more minutes.

Add beaten eggs and stir constantly for one minute over low heat.

Add drained rice noodles and toss until coated.

Stir in bean sprouts, green onions and 1/2 cup cilantro.

Stir and toss for a minute or so, until heated.

Spoon out onto large serving platter.

Sprinkle with chopped peanuts and remaining cilantro. Squeeze several pieces of lime over noodles and top with remaining lime slices for squeezing over noodles.