8 ounces rice noodles                           1 teaspoon      paprika
 1 whole chicken breast	-- skinned & boned	1/8  teaspoon	   cayenne peppe
 8 medium shrimp -- shelled                      1/2  pound         bean sprouts
 1/2  cup water					3 garlic cloves -- finely choppe
 1/4 cup fish sauce                              1 egg
 3 tablespoons	sugar				4  tablespoons	 roasted peanuts
  -- finely chopped
 1 tablespoon    lime juice                      
 Place rice noodles in a large bowl.  Cover with water; soak
 30-45 min.  Cut chic ken into 1 1/2x3 strips.
 Cut shrimp in half lengthwise; set aside.  Combine water, fish sauce,
 sugar, lim e juice, paprika, and cayenne pepper in a small bowl; set
 aside.  Reserve 1/4 of bean sprouts for topping; combine remaining
 sprouts and onions.
 Drain noodles.  Heat a wok over medium heat for 2 min.  Push chicken
 to 1 side.
  Break egg into wok.
  Stir quickly to break up yolk and scramble egg.  When egg is set, mix
 with chic ken.  Add drained noodles, shrimp, fish sauce mixture and 3
 T. peanuts.  Cook and stir over high heat for 2-3 minutes.