1/2 cup raw peanuts
1 lb. chicken breasts
1 lb. medium shrimp - peel, devein (save shells)
1/3 cup fish sauce
juice from 2 limes
1 Tbsp. chili sauce
1 Tbsp. shrimp powder
1 1/2 Tbsp. sugar
12 oz. rice noodes - soak in water for 30 minutes before cooking
1/4 cup canola oil
1 large onion - slice thinly
3 carrots - grate
1 small bunch broccoli - separate into florets
1/2 cup fresh basil leaves - Thai or Italian
1 cup bean sprouts
1 lime - slice into wedges

Roast peanuts by placing on a baking sheet in a 350*F oven for 10-15 minutes, until a golden-brown color.  Remove from oven and cool, then coarsely chop.

Simmer chicken breasts in about 3 cups water just until done, about 10 minutes.  Remove and set aside chicken, saving broth.  When cooled enough to handle, cut into 1/4\" pieces and place in refrigerator.

Put shrimp shells in reserved chicken broth and simmer for 5 minutes.  Then strain out shells and stir in fish sauce, lime juice, chili sauce, shrimp powder and sugar, totalling about 2 cups of sauce, and set aside.

Heat oil in wok over high heat and stirfry onions for about 1 minute.  Then add grated carrots and broccoli florets and stirfry another 2 minutes.  Add shrimp, presoaked (and drained) rice noodles, sauce, and chicken.  Mix together and cover, reducing heat to medium, and cook for 7-10 minutes or just until done, checking and stirring occasionally.  Add basil and heat 1 more minute.

Serve on a large dish with bean sprouts, lime wedges and crushed peanuts on top.