Recipe: Thai Noodles with Chicken, Pork and and Shrimp and Peanut Sauce

THAI NOODLES WITH CHICKEN, PORK AND AND SHRIMP AND PEANUT SAUCE
"Hot chili oil adds heat, depth of flavor, and a bit of color. If you use it a a condiment, do so sparingly. It packs a punch and, because it is an oil, quickly permeates whatever it's put on."

FOR THE SAUCE:
1/2 cup peanut butter
1/2 cup soy sauce
1 teaspoon minced garlic
3 tablespoons sesame oil
3 tablespoons honey
1 teaspoon hot chili oil
1/4 teaspoon white pepper
FOR THE NOODLES:
1 pound dry flat Asian noodles
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 pound boneless, skinless chicken breast, sliced thin
1/2 pound boneless pork tenderloin, cut into thin strips
1 large yellow onion, diced
6 ounces salad shrimp
6 to 8 green onions, trimmed, white portions sliced, green portions julienned

Place all of the sauce ingredients in a blender and process until smooth; set aside.

Bring a large pot of water to boil over high heat. Prepare the noodles according to package directions, drain, and stir in the sauce mixture, reserving 1/4 cup; set aside.

Heat the oils in a large saute pan over high heat. Add the garlic and saute briefly.

Add the chicken, pork, and onion, and saute for 5 to 6 minutes or until the meats are cooked through.

Add the white portion of the green onion and the shrimp and saute for 2 more minutes.

Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.

TO SERVE:
Place the noodles on a large platter and top with the meat saute. Pass additional hot chili oil separately.

Makes 4-6 servings
Used by permission to Recipelink.com from Everything
Source: The Everything Thai Cookbook by Jennifer Malott Kotylo