A great recipe I've been using for years and it gets better and better each time! Some variations have been made to the original recipe for preference, so feel free to do the same yourself.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
426 Calories
Recipe Instructions
Step 1
Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
Step 2
In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.
Step 3
Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.
Ingredients
2 teaspoons white sugar
1 tablespoon vegetable oil
1 cup chopped green onions
1 teaspoon curry powder
½ cup soy sauce
½ pound shrimp, peeled and deveined
1 teaspoon hot chile paste
3 cups ketchup
3 tablespoons lime juice
4 cups bean sprouts
1 tablespoon chopped unsalted peanuts
1 (6.75 ounce) package dried rice vermicelli
2 teaspoons smooth peanut butter
2 (5 ounce) skinless, boneless chicken breast halves - diced
