Pad Thai

  8 oz Rice noodles
  1    Chicken breast; skinned & boned
  8 md Shrimp; shelled
1/2 c  Water
1/4 c  Fish sauce
  3 tb Sugar
  1 tb Lime juice                      
  1 ts Paprika
1/8 ts Cayenne pepper
1/2 lb Bean sprouts
  3 cl Garlic; finely chopped
  1    Egg
  4 tb Roasted peanuts; finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30 to
45 minutes. Cut chicken into 1-1/2 x 3" strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce,
sugar, lime juice, paprika, and cayenne pepper in a small bowl; set
aside. Reserve 1/4 of bean sprouts for topping; combine remaining
sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 minutes. Push
chicken to 1 side. Break egg into wok. Stir quickly to break up yolk
and scramble egg. When egg is set, mix with chicken. Add drained
noodles, shrimp, fish sauce mixture, and 3 tb peanuts. Cook and stir
over high heat for 2 to 3 minutes.