Peanut Thai Noodles

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