8 oz (1/8 inch wide) rice noodles

      1    Whole chicken breast

           -- boned, skinned
      8 md Shrimp, shelled, deveined

    1/2 c  -Water

    1/4 c  Fish sauce

      3 tb Sugar

      1 tb Lime juice

      1 ts Paprika

    1/8 ts Red (cayenne) pepper

    1/2 lb Bean sprouts

      3    Green onions

           -- white part only,
           -- cut into 1 inch shreds
      3 tb Vegetable oil

      4 lg Garlic cloves

           -- finely chopped
      1    Egg

      4 tb Crushed roasted peanuts

           -- (finely crushed)
  Place rice noodles in a large bowl.  Cover with water; soak 45 minutes. Cut
  chicken into 1 1/2" by 1/3" strips.  Cut shrimp in half lengthwise; set
  aside.  Combine water, fish sauce, sugar, lime juice, paprika, and red
  pepper in a small bowl; set aside.  Reserve 1/4 of bean sprouts for
  topping; combine remaining bean sprouts and green onions.  Drain noodles.
  Heat a wok over medium-high heat.  Add oil and heat.  Add garlic; fry until
  garlic starts to brown.  Increase heat.  Add chicken; stir-fry until almost
  cooked, about 2 minutes.  Push chicken to one 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 tablespoons
  peanuts.  Cook and stir over high heat 2 to 3 minutes or until noodles are
  soft and most of liquid is absorbed. Add green-onion mixture; cook,
  stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with
  reserved bean sprouts, then with remaining peanuts.
  Source:  Cooking with Bon Appetit:  Oriental Favorites From:
  stigle@cs.unca.edu (Sue Stigleman)