Step by step

Method

6 steps

1. 1

   Place 8 oz dried flat rice stick noodles in a large bowl and cover with boiling water. Soak 8–10 minutes until pliable but still a little firm in the center — they'll finish in the wok. Drain well. Whisk 3 tablespoons fish sauce, 2 tablespoons ketchup (or tamarind paste), 1 tablespoon Worcestershire (or extra fish sauce), 1–2 teaspoons chili-garlic sauce, and 1 tablespoon sugar until smooth.

2. 2

   Heat 2 tablespoons peanut or neutral oil in a large wok or skillet over medium-high until shimmering. Add 2 minced garlic cloves, 8 oz chicken breast cut into 1-inch pieces, 8 oz peeled deveined shrimp roughly chopped, and optional ½–1 teaspoon red pepper flakes. Stir-fry until the shrimp turn pink and loosely C-shaped and the chicken is mostly cooked, 3–4 minutes.

3. 3

   Pour in the sauce and toss 2–3 minutes so the meat drinks it in and the sauce thickens slightly.

4. 4

   Push everything to one side. Pour 2 lightly beaten large eggs into the empty space and scramble until just set, about 1 minute, then fold into the meat.

5. 5

   Add the drained noodles and toss until coated, hot, and tender, 2–3 minutes — if they stick, splash in a tablespoon of water and scrape. Stir in 2 cups fresh bean sprouts, 4 sliced green onions, and half of ½ cup chopped cilantro for about 1 minute so the sprouts stay crisp.

6. 6

   Pile onto a platter. Top with ¼ cup chopped roasted peanuts and remaining cilantro. Serve with lime wedges. You want tangy-sweet noodles with plump shrimp, tender chicken, and crunchy sprouts — not mushy paste or a dry, bland tangle.