Pad Thai With Chicken and Shrimp

• 12 lb rice noodles, cooked according to package directions
• 2 tablespoons olive oil, divided
• 14 cup water
• 3 tablespoons fish sauce
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chilie garlic sauce
• 2 teaspoons sugar
• 2 large eggs, slightly beaten
• 34 lb chicken breast halve, cut into 1-inch pieces
• 2 garlic cloves, minced
• 12 lb shrimp, peeled and deveined
• 12 cup green onion, chopped
• 1 teaspoon paprika
• 2 cups bean sprouts
• 12 cup cilantro, chopped (optional)
• 2 tablespoons peanuts, chopped (I always add more)
• 6 lime wedges, for garnish (optional)

1. In a large bowl, toss cooked noodles with 1 teaspoon olive oil; set aside.
2. In a medium bowl, combine water, fish sauce, ketchup, Worcestershire sauce, chili garlic sacue and sugar; set side.
3. In a large nonstick skillet (or preferably a wok), heat 1 teaspoon olive oil over medium high heat.
4. Add eggs and stir fry for 1 minute.
5. Add eggs to noodles.
6. In the same skillet, heat 1 teaspoon olive oil over medium high heat.
7. Add chicken and garlic; stir fry for 5 minutes.
8. Add chicken mixture to noodle mixture.
9. In the same skillet, heat 1 tablespoon olive oil over medium high heat.
10. Add shrimp, onions and paprika; stir fry for 3 minutes.
11. Toss the noodle mixture and the soy sauce mixture into the skillet and heat through (5 minutes).
12. Remove from heat; toss with bean sprouts and cilantro.
13. Sprinkle with peanuts.
14. Garnish with lime wedges.

rice noodles, olive oil, water, fish sauce, ketchup, worcestershire sauce, garlic sauce, sugar, eggs, chicken breast halve, garlic, shrimp, green onion, paprika, bean sprouts, cilantro, peanuts, lime wedges

Taken from www.food.com/recipe/pad-thai-with-chicken-and-shrimp-504425 (may not work)