| | Stephen Ceideburg |
| 6 | oz | Dried flat rice noodles (see note) |
| 4 | tb | Vegetable oil |
| 1/4 | lb | Medium shrimp, shelled and deveined |
| 1 | | Boneless chicken breast half, skinned, thinly sliced |
| 3 | | Garlic cloves, minced |
| 3 | tb | Yellow bean sauce |
| 3 | tb | Tomato paste |
| 2 | tb | Fish sauce |
| 1 | | To 2 tablespoons distilled vinegar |
| 2 | tb | Sugar |
| 3 | | Eggs |
| 2 | tb | Chopped preserved radish, soaked in warm water for |
| 10 | | Minutes, drained (optional) |
| 1 | tb | Small dried shrimp (optional) |
| 1 | | Inch cubes fried tofu, cut into 1/2-inch slices (optional) |
| | Big pinch chile flakes |
| 2 | | Handfuls bean sprouts, tailed |
| 2 | | To 4 tablespoons chicken broth or water, as needed |
| 4 | | Green onions, trimmed, cut into 2-inch lengths |
| | GARNISHES: |
| 2 | tb | Coarsely chopped roasted peanuts |
| | Chile flakes |
| 2 | tb | Coarsely chopped fresh coriander leaves |
| 2 | | Limes, cut into wedges |
