Instructions

Soak the rice noodles in cold water for 2 hours and drain.
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch
and white pepper for 20 minutes.
In a hot wok coated well with oil, stir fry ginger, scallions and garlic.
Add marinated shrimp and chicken to oil and stir fry for 30 seconds to 1
minute. Remove from wok and set aside.
Use the same oil to stir fry bean sprouts, pepper and onion. Season and
cook for 1 minute and set aside.
Wipe out wok and coat well with oil. When oil is smoking hot, add 2
beaten eggs and rotate the pan so as to quickly spread the eggs into a
pancake shape. While the egg is still partially fluid, add rice noodles
to the wok.
Stir and fold noodles and the eggs should be broken up into small pieces
and dispersed uniformly.
Continue to stir to avoid noodles from sticking to the pan. Add curry
powder and check for additional seasoning.
When noodles are steaming hot, add back shrimp, chicken and vegetables to
the noodles and continue to mix and stir until everything is steaming hot.