Easy Pad Thai

• 1 box pad thai rice noodles
• 3 tbsp. peanut oil
• 8 oz. chicken breast tenders
• 1/2 lb. medium shrimp
• 2 tsp. garlic
• 1/2 c. bottled pad thai sauce or thai marinade sauce
• 1 tsp. soy sauce
• 3 large eggs
• 2 c. fresh bean sprouts
• 5 scallions
• 1/4 c. fresh cilantro leaves
• 1/4 c. salted roasted peanuts
• Lime wedges

1. In a large bowl, cover noodles with boiling water.
2. Let stand 15 minutes to soften noodles; drain.
3. Rinse under cold water; drain.
4. Return noodles to bowl; toss with 1 tablespoon of the peanut oil to coat.
5. In large nonstick wok or deep skillet over high heat, heat remaining oil until hot enough for drop of water to sizzle.
6. Add chicken, shrimp, and garlic, stir-fry 2 minutes until almost cooked through.
7. Add noodles, pad thai sauce, and soy sauce; stir-fry, lifting mixture with tongs, until well combined and heated through about 2 minutes.
8. Push noodle mixture to one side of wok.
9. Pour in beaten eggs and cook, without stirring, 2 minutes.
10. Add 1 cup of bean sprouts, and the scallions.
11. Continue to toss and stir-fry, combining eggs and noodle mixture until eggs are fully cooked.
12. Serve sprouts, cilantro, and peanuts.
13. Garnish with lime wedges.

rice noodles, peanut oil, chicken breast tenders, shrimp, garlic, thai sauce, soy sauce, eggs, fresh bean sprouts, scallions, fresh cilantro, peanuts, wedges

Taken from www.delish.com/recipefinder/easy-pad-thai-4367 (may not work)