6 cups water
1 (16 ounce) package Vermicelli rice noodles
1/4 cup vegetable oil
4 cloves garlic, smashed
8 ounces chicken breast cooked and cut into small pieces
2 cups bean sprouts (or alfalfa sprouts or thinly sliced cabbage as substitute)
½ cup small cooked shrimp
1/4 cup soft brown sugar
4 tablespoons fish sauce
4 tablespoon2 soy sauce
2 tablespoon2 lime juice
4 tablespoons thinly sliced radish
1/2 cup unsalted roasted peanuts, chopped
1/2 cup chopped fresh cilantro for garnish
Bring water to a boil in a pot.
Place rice noodles in a large bowl. Pour boiling water over noodles and allow to soak until softened, about 5 minutes. Cut and Drain.
While noodles are soaking, heat vegetable oil in a wok over medium heat.
Cook and stir garlic until translucent then add chicken and shrimp.
Stir in soaked rice noodles, bean sprouts, sugar, fish sauce, soy sauce, and lime juice, stirring until sugar has dissolved. Cook until noodles are heated through, 3 to 4 minutes.
Stir in salted radish until combined.
Lightly toss peanuts and noodle mixture together until combined Transfer to a platter. Garnish with cilantro.