Thai Chicken Noodles

4 boneless skinless chicken breast halves, sliced
2 tablespoons white wine
oil
8 cloves garlic, sliced
6 shallots, sliced
3/4 lb rice vermicelli
4 dried red chilies
6 Chinese mushroom, soaked
1 (6 oz) can shrimp
3 tablespoons tomato paste
1 tablespoon nam pla
1/2 cup bean sprouts
2 tablespoons basil
2 tablespoons peanuts, crushed

1. Marinate chicken in wine 30 minutes.
2. In a small skillet, saute garlic and shallots in 3 Tbsp oil til crisp; drain, reserving oil.
3. Boil noodles 2 minutes; drain; toss with garlic oil.
4. Grind chilis.
5. In a wok, heat 1 Tbsp oil and fry chilis 1 minute, until odor mellows.
6. Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.
7. Add shrimp; heat through; add tomato paste, 2 Tbsp sugar, and nam pla.
8. Add bean sprouts and basil; stir 2 minutes.
9. Add noodles; toss.
10. Garnish with garlic, shallots, and peanuts.