This classic Thai dish is full of flavour, and despite the long ingredient list, quite simple to throw together.

Ingredients:
1/2 pkg (454 g pkg) wide rice stick noodles
1/3 c chicken broth
1/3 c  ketchup
1/4 c fish sauce
3 T lime juice
1 tsp Asian chili sauce or hot pepper sauce
2 tsp  granulated sugar
1/4 c vegetable oil, separated
2 eggs, lightly beaten
10  large shrimp, peeled and deveined
1 boneless skinless chicken breasts, small cubes
1 shallot, thinly sliced
2 cloves garlic, minced
1 red pepper, thinly sliced
2 tsp minced fresh ginger
1 ½ - 2 c  bean sprouts
1/4 c chopped unsalted peanuts
1/2 c fresh cilantro leaves
Lime wedges

Directions:
Soak noodles in hot water for 15 minutes; drain and set aside.

In a small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, sugar and chili sauce; set aside.

In wok or large skillet, heat 1 tablespoon of oil and cook shrimp until pink (about 1 min). Remove from pan and set aside. Heat another tablespoon of oil and thoroughly cook chicken. Transfer to plate with shrimp.

Heat 1 tablespoon of oil over high heat and cook red pepper, shallot, garlic, and ginger until softened. Transfer to plate with shrimp. Heat another tablespoon of oil and cook eggs, stirring occasionally unit scrambled and set.

Add cooked shrimp, chicken and vegetables to wok with egg. Stir in ketchup mixture, and add noodles. Mix all ingredients and continue cooking for about 3 minutes and allow sauce to thicken.

Remove from heat and add cilantro, bean sprouts and peanuts. Toss for about 1 minute just until spouts start to wilt. Serve with lime wedges.