Preparation Steps

• Soak the noodles: Start by soaking your rice noodles in room temperature water for about 1 hour, or in warm water for 10 minutes if you’re short on time. Once they’re pliable but not mushy, drain and set aside.
• Mix the sauce: In a small bowl, whisk together all your sauce ingredients. Set it aside—you’ll want it ready to go once things start moving fast in the pan.
• Cook the chicken and shrimp: Heat a drizzle of oil in a large wok or skillet over high heat. Add the chicken, shrimp, and garlic, and stir-fry until the garlic starts to turn golden and the proteins are mostly cooked through.
• Add the egg: Push everything to one side of the pan, add a little more oil, and crack in the egg. Let it cook undisturbed for 30 seconds, then give it a quick scramble.
• Bring it all together: Toss in the soaked noodles, bean sprouts, chopped green onions, salt, pepper, and your prepared sauce. Mix everything together so the noodles are well coated and start soaking up all that flavor.
• Add a splash of water + finish cooking: If the noodles need a bit of help softening, add a small splash of water. Cook for another 3–4 minutes, stirring occasionally, until everything is hot and the noodles are tender.
• Serve it up: Plate it while it’s hot, and top with chopped peanuts. Add fresh cilantro and lime wedges on the side for that final hit of brightness and crunch.