Rating: 2 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 8

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.

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Recipe Summary

cook:
20 mins
total:
45 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice noodles in warm water for 20 minutes. Drain, and set aside.

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  • In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chile paste. Set aside.

  • 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.

Nutrition Facts

426 calories; protein 26.3g; carbohydrates 67.6g; fat 7.6g; cholesterol 142.3mg; sodium 2724.1mg. Full Nutrition
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