Thai Noodles with Chicken and Pork

For the sauce:

½ cup peanut butter

½ cup soy sauce

1 teaspoon minced garlic

3 tablespoons sesame oil

3 tablespoons honey

1 teaspoon hot chili oil

¼ teaspoon white pepper

For the noodles:

1 pound dry flat Asian noodles

1 tablespoon vegetable oil

1 teaspoon sesame oil

½ teaspoon minced garlic

½ pound boneless, skinless chicken breast, sliced thin

½ pound boneless pork tenderloin, cut into thin strips

1 large yellow onion, diced

6 ounces salad shrimp

6–8 green onions, trimmed, white portions sliced, green portions julienned

1. Place all of the sauce ingredients in a blender and process until smooth; set aside.
2. 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 ¼ cup; set aside.
3. Heat the oils in a large sautée pan over high heat. Add the garlic and sautée briefly.
4. Add the chicken, pork, and onion, and sauté for 5 to 6 minutes or until the meats are cooked through.
5. Add the white portion of the green onion and the shrimp and sautée for 2 more minutes.
6. Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.
7. To serve, place the noodles on a large platter and top with the meat sautée. Pass additional hot chili oil separately.