Chicken and Shrimp Pad Thai

This is a DELICIOUS dish.  Its quick and easy and one that my meat and potato husband said would replace steak as his last meal request.  Try it and you will add it to your regular menu.

Sauce

1/4 cup soy sauce

1/8 cup rice vinegar

1 tsp fresh ginger grated

1 tsp minced garlic

2 tbsp hot black tea (plain hot water will do)

3 tbsp peanut butter

1 tsp Sriracha (hot chile sauce) or red pepper flakes

Whisk until smooth, taste and add to heat level if desired with more sriracha and set aside

8 ounces rice noodles cooked according to directions, drain and set aside (regular spaghetti noodles can certainly be substituted and try the whole wheat spaghetti)

2 tsp sesame oil

2 tsp minced garlic

1 lb peeled and deveined shrimp

1 boneless, skinless chicken breast cut into 1/2 inch pieces

3 cups sugar snap peas

1/3 C chopped cilantro

1/3 c roasted peanuts

4 lime wedges

Heat the sesame oil in a wok or a large heavy skillet on medium heat.  Add the chicken and saute for about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally.  Add the shrimp and saute, stirring, for approximately 2 minutes or until almost done.  Add sauce mixture and cook for 1 minute.   Add the rice noodles (or pasta) and snap peas, cooking and stirring until heated.  

Dish onto 4 plates and sprinkle with peanuts and cilantro.  Finally squeze a lime wedge over each plate.  

Thats it and it is very good.   It also holds up well for left overs if eaten the next day.   Enjoy!