This dish has been very popular in Thailand since World War II.
For this recipe, you will need broad rice noodle, fish sauce, lime juice, sugar, ketchup, red chili flakes, vegetable oil, cloves of garlic, eight medium size shrimp (peeled and deveined), 8 ounces of boneless chicken, eggs, bean sprouts, green onions, peanuts, coriander sprigs, limes, and fresh chilies.
To prep for this recipe, you will need to peel and chop one garlic clove. Dice the boneless chicken into small pieces. Cut three green onions into slivers. Slice the lime into 8 wedges. Toast two tablespoons of peanuts in the oven.
Soak 8 ounces of broad rice noodles in warm water for 20 minutes. When they are done, drain off the water and sit the noodles aside. In a medium size bowl, combine 2 tablespoons of fish sauce, 3 tablespoons of lime juice, 2 tablespoons of sugar, 1 tablespoon of ketchup, and 1/2 teaspoon of red chili flakes.
Heat a wok (or you can use a large skillet if you do not have a wok) on high and add 1/4 cup of vegetable oil. Add1 tablespoon of the chopped garlic and let it cook for 10 seconds. Then add the 8 medium shrimp and diced chicken. Stir fry these ingredients for about 3 or 4 minutes, until all are cooked. In a small bowl, beat two eggs then add them to the wok. Stir to combine all the ingredients. Add the noodles to the wok then pour in your fish/lime sauce. Stir well to combine. If the noodles appear dry, add a bit of water. Add 1/2 cup of bean spouts, the three slivered green onions, and 2 tablespoons of toasted peanuts. Let all this cook for an additional minute, but continue to stir. Add a little more lime or chili flakes if needed.
Before servings, garnish this dish with the coriander sprigs, lime wedges, additional bean sprouts, and fresh chilies if desired.