CHICKEN AND SHRIMP WITH NOODLES WHAT COULD BE BETTER ENJOY DAN:

                      THAI CHICKEN AND SHRIMP PAD THAI by CHEF DAN:

Serves 10

INGREDIENTS:

2-pounds shrimp. Peeled d deveined

2-pounds skinless, boneless, chicken breasts cut into 1-inch cubes

2 packages of rice noodles

2 tablespoons grape-seed oil

1/2-cup creamy peanut butter

1/2-cup fish sauce

1/4-cup tamarind sauce

1/2-cup lime juice

3 tablespoons brown sugar

2 tablespoons red curry paste

4 eggs

4 cloves garlic chopped

10 scallions cut on the bias in 1-inch strips

4 cups bean sprouts

A hand full of fresh cilantro

1/3-cup dry roasted peanuts

DIRECTIONS:

1.    Boil a pot of water to boil and pour into a bowl with noodles and let set 20 minutes.

2.    1n a bowl whisk together peanut butter, fish sauce, tamarind sauce, lime juice, and sugar. Set aside.

3.    Heat a wok over high-heat and add oil.

4.    When oil is hot add curry paste and enjoy the odor, then stir in the garlic and cook for 20 seconds.

5.    Add shrimp and chicken; stirring constantly for about 5-7 minutes.

6.    Move everything to the side and pour the eggs in the center.

7.    Cook and stir the eggs until firm.

8.    Add the noodles to the wok and pour in the sauce.

9.    Cook, stirring constantly until the noodles are tender.

10. Add some chicken stock if needed to finish cooking the noodles.

11. Stir in 3 cups bean sprouts and the green onions.

12. Remove from heat and garnish with roasted peanuts.

13. Taste for seasoning, adjust spices or lime juice if needed.

14. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges.

                         ENJOY DAN:                                     BON-APPETITE!!