Classic Pad Thai

8 ounces medium width rice vermicelli noodles

3 tablespoons vegetable oil

¼ pound ground chicken

1 teaspoon hot pepper sauce

1 red pepper, thinly sliced

½ pound peeled, deveined raw shrimp

3 cloves garlic, minced

2 teaspoons freshly grated gingerroot

½ cup vegetable or chicken broth

½ cup Heinz Tomato Ketchup

¼ cup lime juice

3 tablespoons granulated sugar

3 tablespoons fish sauce

1 ½ cups bean sprouts

3 green onions, thinly sliced

¼ cup fresh coriander or parsley leaves

chopped peanuts

Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.

Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.

Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.

Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.