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1
to prepare dried noodles, bring large saucepan of water to rolling boil, add noodles, and remove from heat.
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2
let noodles steep 5 mins, and then drain and rinse well in cold water.
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3
transfer the drained rice noodles to medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and slotted spoon for tossing noodles.
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4
have all remaining ingredients on hand.
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5
in large, deep skillet or wok, heat 2 tb of the oil over medium heat until it sizzles.
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6
add garlic, toss well, and then add shrimp and chicken.
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7
cook about 2 min., tossing now and then, until shrimp and meat are cooked through.
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8
add noodles and toss as they begin to soften, whiten, and curl in the hot pan.
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9
add fish sauce, soy sauce, sugar, and chili flakes and cook 1-2 mins, tossing now and then.
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10
add a splash or two of chicken broth to prevent sticking.
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11
when noodles are tender, push them to one side and add remaining tb of oil.
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12
add the egg, and once it is almost set, scramble it and push it aside.
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13
add green onions and 1 c of bean sprouts and cook about 1 min, tossing once or twice, until shiny and beginning to wilt.
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14
sprinkle peanuts and lime juice over noodles and then toss to mix everything well.
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15
mound noodles on serving platter, arrange remaining cup of bean sprouts and lime wedges on the side, and serve hot.
