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Ingredients

(Makes 4 servings)

1/2 pound Asian-style rice noodles*
1/2 pound boneless, skinless chicken breast, cut into thin strips
1/2 pound cooked baby shrimp, drained
1/3 pound bean sprouts, rinsed and drained
1/2 cup Kikkoman Thai Peanut Sauce
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup peanuts, crushed or chopped lime wedges
1 tablespoon lime juice
2 tablespoons sugar
3 tablespoons Kikkoman Sesame Oil, divided
3 cloves garlic, minced
4 scallions, sliced
2 tablespoons minced cilantro

Instructions

Cook noodles according to package directions, drain.  Whisk together Thai Peanut Sauce, Less Sodium Soy Sauce, lime juice and sugar; set aside.  Heat 1 tbsp. sesame oil in hot wok or large skillet over high heat.  Quickly add chicken and stir-fry 1 minute; remove.
Heat remaining oil in the same pan.  Add garlic, bean sprouts and green onions; stir-fry 1 minute.  Stir in noodles and cook, tossing to combine for 2 minutes.  Add in cooked chicken, shrimp, cilantro and Thai Peanut Sauce mixture.  Stir until sauce thickens.  Serve with lime wedges and crushed peanuts.  *Or substitute with linguine noodles.

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