8 onces uncooked rice noodles (5mm)
1 Tablespoon rice wine vinegar
1 1/2 Tablespoons gluten-free fish sauce
1 to 2 Tablespoons fresh lemon juice
1 Tablespoon ketchup
2 teaspoons sugar
1/4 teaspoon red pepper flakes
1 Tablespoon vegetable oil
1 boneless skinless chicken breast, chopped
2 green onions, thinly sliced
2 cloves garlic, minced
3 onces small raw shrimp, peeled
2 cups fresh bean sprouts
Pace noodles in medium bowl. Cover with hot water; let stand 30 minutes or until soft. Drain well. Combine rice wine vinegar, fish sauce, lemon juice, ketchup, sugar and red pepper flakes in small bowl.
Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic. Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp; cook about 3 minutes or just until shrimp turn pink and opaque. Stir in fish sauce mixture; toss to coat evenly. Add bean sprouts and cook until heated through, about 2 minutes.
This is a nice, easy recipe that once again comes from Allergy-Free Cookbook. If you don’t like a lot of spice leave out the red pepper flakes and put them on the table instead so everyone can add their own.