Pad Thai

1/2 pound vermicelli, cooked
2 tablespoons olive oil, divided
3/4 cup water
1/4 cup low sodium soy sauce
1/4 cup fish sauce
2 tablespoons brown sugar
2 large eggs, slightly beaten
3/4 pound chicken breast halves, cut into 1-inch pieces
2 cloves garlic, minced
1/2 pound shrimp, peeled and deveined
1/2 cup green onion, cut 1 inch thick
2 teaspoons paprika
2 cups bean sprouts
1/2 cup cilantro, chopped
2 tablespoons peanuts, chopped
6 lime wedges

In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.

In a medium bowl, combine water, soy sauce, fish sauce and brown sugar; set side.

In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat. Add eggs and stir fry for 1 minute. Add eggs to noodles. In the same skillet, heat 1 teaspoon olive oil over medium high heat. Add chicken and garlic; stir fry for 5 minutes.

Add chicken mixture to noodle mixture.

In the same skillet, heat 1 tablespoon olive oil over medium high heat. Add shrimp, onions and paprika; stir fry for 3 minutes.

Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes).

Remove from heat; toss with bean sprouts and cilantro. Sprinkle with peanuts. Garnish with lime wedges.