Tim'S Pad Thai With Chicken And Shrimp

• 1 13 oz. pkg of rice noodles (cooked to just before al dente)
• 1 1/2 boneless chicken breasts
• 12-16 medium shrimp
• 1/3 pound mung bean sprouts (optional)
• 3 eggs beaten and scrambled broken into medium pieces
• 6 scallions cut into 1 inch segments
• 2-4 tbsp peanut oil
• 4 minced garlic cloves
• 2 tbsp peanut butter
• 2 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro (optional)
• 1/4 cup crushed cashews or peanuts

1. Marinate the chicken and shrimp separately as they cook at different rates. Marinate at least 2 hours but overnight is best.
2. Cook the noodles and set aside.
3. Drain both chicken and shrimp reserving the marinade in a bowl. To 3/4 cup of this marinade add the honey and peanut butter.
4. Beat eggs with a tsp of water and pinch of salt added. Scramble eggs in a wok or a deep sided 4-6 quart pan. Remove and set aside.
5. Clean pan and add 2 tbsp peanut oil heat on medium high until almost smoking then add shrimp. Stir fry until pink about 2 minutes. Remove and set aside.
6. Add chicken to wok or pan in two batches so the pan does not cool down too much. Add additioal oil if needed. Stir fry chicken for 3-5 minutes until just cooked.
7. Remove and set aside.
8. Add scallions, garlic, and red pepper flakes to pan and saute for 1-2 minutes. Add half of the marinade with the peanut and honey mixture toss for 1 minute then add noodles and other half of marinade mixture. Toss the noodles with tongs noodles to coat with the liquid. (you may need to add some of the reserved marinade if it looks dry) Once thoroughly coated add in the chicken,shrimp,eggs, and bean sprouts.
9. Serve immediately garnish with the crushed nuts and cilantro.

rice noodles, chicken breasts, shrimp, bean sprouts, eggs, scallions, peanut oil, garlic, peanut butter, honey, red pepper, cilantro, cashews

Taken from www.epicurious.com/recipes/member/views/tims-pad-thai-with-chicken-and-shrimp-50021948 (may not work)