Chicken Pad Thai with Shrimp

8 oz. Wide Rice Noodles
1 Tbsp. Vegetable Oil
2 Chicken Breast cut into bite size chunks
1 Small Onion Minced
6 Gloves of Garlic Minced or Pressed
8 Scallions Whites and Greens separated and sliced
1 tsp. Crushed Red Pepper Flakes
2 Eggs Lightly Beaten
1 Lb. Shrimped Peeled and Deveined
8 oz. Bean Sprouts
1/2 Cup Bottled Pad Thai Sauce
1/4 Cup Dry Roasted Peanuts Chopped
2 Limes cut into Quarter Wedges
Sriracha Chili Sauce to taste

Prepare Noodles per package instructions. Drain and set aside. Heat Oil in large Wok over Medium-High heat. When Hot cook Chicken thoroughly. Remove Chicken and set aside. To Wok add Onion, Garlic, Scallion Whites and Pepper Flakes. Cook until Soft but not browned. Push mixture to sides of pan creating a Well in the center. Add Eggs to Well and Quickly Scramble till cooked through. Toss in Shrimp and cook until Pink. Add Noodle, Bean Sprouts and Sauce. and Toss to evenly distribute ingredients. Divide into six portions and Garnish with Peanuts, Scallion Greens, Lime and Sriracha to taste.

Serving Size: Makes 6 Hefty Spoonfuls (about 1 1/4 cup)

Number of Servings: 6

Recipe submitted by SparkPeople user SENECAJGRANGER.