3 cups narrow rice noodle,
1 teaspoon ground dried red chili or paprika,
1/2 cup sliced chicken meat small strip 4 tablespoons sugar,  
4 shrimps,
4 tablespoons fish sauce,
2 eggs, 4 tablespoons vinegar,
1/3 cup soya bean curd, cut into small silvers 1/2 cup bean sprouts,
1 tablespoon pickled white radish, chopped 1 lime for garnishing,
1/2 cup cooking oil 1/4 cup carrot, for garnishing, sliced thinly,
1 teaspoon garlic, chopped 1/4 cup cabbage, for garnishing sliced thinly,
1 teaspoon shallot or onion, chopped 2 tablespoons ground roasted peanut

* Fry the chopped garlic and onion until turned yellow.
Add chicken and fry until cooked. Pour in the shrimp, pickled white radish, soya bean curd.
* Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chili and stir well.
* Pour in the noodles, stir fry until mixed well, add spring onion, 3/4 or half a cup of bean sprouts ( the remainder, clipped both ends, used for garnishing) and stir-fry until cooked.
* Spoon onto a platter, Garnish with ground roasted peanut, bean sprouts, carrot, cabbage and sliced lime.