Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         rice stick noodles -- soaked in water
   1      tablespoon    brown sugar
   4      ounces        chicken
   4      ounces        shrimp
   2                    eggs -- slightly beaten
   2      tablespoons   vegetable oil
   1      tablespoon    garlic -- chopped
     1/2  cup           tomato sauce -- canned
   1      tablespoon    lemon juice
   1      tablespoon    fish sauce
   1      tablespoon    soy sauce
   2      teaspoons     oyster sauce
   2      cups          beans sprouts
     1/4  cup           red pepper -- sliced
                        sliced fried tofu -- optional*
     1/2  cup           green onion -- cut to 1"
   2      tablespoons   peanuts -- chopped
     1/4  teaspoon      paprika powder.

Preparation:

1. Heat the wok, add oil. When the oil is hot add the chopped garlic and fry until golden. Add Chicken and heat until half cooked. Add shrimp and cook another 3 minutes. 2. Remove chicken and shrimp and set aside. Add eggs to same pan and as soon as it begins to set, scramble to break into lumps. Add the tomato sauce, fish sauce, oyster sauce and soya sauce and then the softened, drained noodles. 3. Using a spatula, gently spread and pull the noodle until all the sauce is mixed well. Don't stir this, but flip gently or the noodles will all break up. Cook noodles about 5 minutes. Add bean sprouts, sweet red pepper, chicken, shrimp lime/lemon juice and cook another 2 minutes. Add the roasted peanuts, paprika, and green onions, toss well. Garnnish with Coriander on top Notes: to fry todu, take tofu cubes, cut into slices, pat try and then fry in oil. You can add these at the end to the pad tha