Pad Thai

1 chicken breast, ideally frozen and sliced as thinly as possible
~ 1/3 lb shrimp, if desired

~8 oz medium width rice noodles

2 T peanut or veggie oil (not olive)
Chopped veggies including (as available)
cabbage
snow peas
bean sprouts
red pepper
onion
garlic
carrots
celery
broccoli

Sauce: Combine
4-5 T peanut butter warmed in microwave
2-3 T soy sauce
2 t rice vinegar
1/2 t sesame oil
4-5 cloves minced garlic
~ 1 in grated fresh ginger
red pepper flakes to taste

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Rinse rice noodles and soak them in cold water to cover.

In a wok or large sauce pan, heat 1/2 T oil on high. Saute chicken quickly, removing to another dish when no longer pink.

Heat another 1/2 T oil and saute shrimp quickly until they have turned pink.

Heat remaining 1 T oil and add onions, garlic carrots, celery, and broccoli. Saute on high a couple minutes until just starting to soften. Add cabbage and red peppers, saute for another couple minutes. Add remaining veggies and meat, stir together. Add softened rice noodles and sauce, stir to combine . Add more soy sauce or water as needed. Nice served with limes, cilantro, or chopped peanuts on top! Let me know if you try this and have any feedback...