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1
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat.
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2
Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
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3
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles.
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4
Have all the remaining ingredients ready and handy.
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5
In a large, deep skillet or a wok, heat 2 tablespoons of the oil over medium heat until a bit of garlic sizzles at once.
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6
Add the garlic, toss well, and then add the shrimp and chicken.
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7
Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
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8
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan.
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9
Add the fish sauce, soy sauce, sugar, and chili flakes and cook 1 to 2 minutes, tossing now and then.
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10
Add a splash or two of the water to prevent sticking.
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11
When the noodles are tender, push them to one side and add the remaining tablespoon 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 the green onions and 1 cup of the bean sprouts and cook about 1 minute, tossing once or twice, until shiny and beginning to wilt.
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14
Sprinkle the peanuts and lime juice over the noodles and then toss to mix everything well.
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15
Mound the noodles on a serving platter, arrange the remaining cup of bean sprouts and the lime wedges on the side, and serve hot.
