Soak the rice stick noodles in warm water for 10-15 minutes, drain and set aside.
In a small bowl, mix ingredients to make the sauce and set aside.
In a large pan or wok, heat peanut oil and sauté the garlic and shallots for two minutes on medium heat, or until garlic is a lightly browned.
Add the chicken and cook until done, approximately 2-3 minutes.
Lightly beat the egg and add it to the pan. Cook until done, approximately 30 seconds.
Add the sauce and stir all ingredients until evenly coated.
Stir in the shrimp and bean sprouts. Cook until the shrimp turns pink, approximately 1-2 minutes.
Add in the noodles and cook 3-5 minutes, stirring occasionally until liquid is absorbed.
Garnish with green onion, cilantro, and peanuts.
