1 cup coconut milk
1 tablespoon red curry paste
1 red chili, minced
2 tablespoons peanut butter
2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon fish sauce

12 ounces Chinese egg noodles
1 tablespoon peanut oil
1 boneless, skinless chicken breast
1/4 pound shrimp
3 tablespoons peanuts, chopped
water

1. Bring coconut milk, curry paste, chili pepper, peanut butter, sugar, lime juice and fish sauce to a boil in a small saucepan. Reduce heat to a simmer and stir occasionally while preparing the noodles.
2. Bring a large pot of water to a boil and add the noodles, cooking until tender.
3. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil.
4. Slice the chicken very thinly. This is easier if it is slightly frozen. Add the chicken to the oil and fry for a minute. Flip chicken, add the shrimp and continue cooking until chicken is no longer pink and shrimp is pink.
5. Remove the noodles from the water, draining thoroughly. Add to the chicken and shrimp, stir with prepared sauce and serve garnished with peanuts.

Makes 4 servings

I picked up some fairly large shrimp (21-24 count) for a good price and was trying to figure out something to do with them. Well, now that I know how good they are, I'll surely be picking some more up. I haven't had a shrimp that actually had a natural sweetness to it in ages. For tonight's dinner, I made Peanut Thai Noodles. I added a few slivers of chicken as well.

The last time I made Peanut Thai Sauce it was very, well… peanuty. Looking back on it now, tonight's recipe is pretty similar, only substituting tamarind for lime juice and adding a bit more coconut milk. The difference between last time and now is how it was used. I don't think that peanut Thai sauce makes a very good dipping sauce, but it works very good with noodles. I made way too much for myself, but I definitely tried my hardest to eat it all.