PAD THAI WITH CHICKEN AND SHRIMP

NUTRITIONAL INFORMATION

Per Serving

Calories          319.7
Calories from         Fat 91
Total Fat         10.1 g
Saturated Fat           1.8 g
Cholesterol    118.6 mg
Sodium    951.2 mg
Total Carbohydrate         36.0 g
Dietary Fiber           2.5 g
Sugar           6.5 g
Protein         21.8 g

 INGREDIENTS

    1 (1/2 lb) package rice noodles
    3 tablespoons fish sauce
    2 tablespoons ketchup
    1 tablespoon Worcestershire sauce
    2 teaspoons chili-garlic sauce (sambal oelek)
    2 tablespoons sugar
    2 tablespoons peanut oil
    6 garlic cloves
    1 lb boneless skinless chicken breast
    1/2 lb fresh shrimp
    1/2 teaspoon red pepper flakes (hot)
    2 eggs
    2 cups bean sprouts
    5 green onions
    1 cup chopped cilantro (coriander)
    3 limes
    1/4 cup coarsely chopped roasted peanuts

DIRECTIONS

    1    Place noodles in large bowl and cover with boiling water for about 10 minutes. Have it drain and set it aside. Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar. Also set that aside.
    2   Cut chicken into 1" cubes, peel and de-vein raw shrimp and chop coarsely and also chop the garlic nicely.
    3    Heat peanut oil in large frying pan or wok, add garlic, chicken, shrimp and red pepper flakes. Stir until shrimp turns pink.
    4    Add sauce mixture and stir for 3 more minutes, add beaten eggs and stir constantly for one minute. Add drained rice noodles and toss until coated.
    5    Stir in bean sprouts, onions and 1/2 cup cilantro, stir and toss for a minute or so, until heated.
    6    Spoon out onto large serving platter, sprinkle with chopped peanuts and remaining cilantro. Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.