Pad Thai With Chicken and Shrimp

Total Time: 25 mins

Prep Time: 15 mins
Cook Time: 10 mins

Ingredients:

• 1 teaspoon dark sesame oil, divided
• 2 teaspoons minced fresh ginger
• 2  garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped green onion
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 1/2 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 (14 ounce) can light coconut milk (I used regular)
• 2 tablespoons chopped fresh cilantro
• 4 (6 ounce) tilapia fillets
• 3 cups hot cooked basmati rice
• 1  lime (cut in 4 wedges)

Directions:

1. Place noodles in large bowl and cover with boiling water for about 10 minutes.
2. Drain.
3. Set aside.
4. Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
5. Set aside.
6. Cut chicken into 1" cubes.
7. Peel and de-vein raw shrimp and chop coarsely.
8. Finely chop garlic.
9. Heat peanut oil in large frying pan or wok.
10. Add garlic, chicken, shrimp and red pepper flakes.
11. Stir until shrimp turns pink.
12. Add sauce mixture and stir for 3 more minutes.
13. Add beaten eggs and stir constantly for one minute.
14. Add drained rice noodles and toss until coated.
15. Stir in bean sprouts, onions and 1/2 cup cilantro.
16. 16
    Stir and toss for a minute or so, until heated.
17. Spoon out onto large serving platter.
18. Sprinkle with chopped peanuts and remaining cilantro.
19. Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

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