Chicken & Shrimp Curry Pad Thai

1 lb (0.5 kg) boneless, skinless chicken thighs

1 tsp (5 mL) sesame oil

2 tsp (10 mL) canola oil

2 cloves garlic, minced

1 cup (250 mL) onion, chopped

1/2 lb (0.3 kg) rice stick noodles, ¼ ” wide

2 carrots, peeled and cut into match stick pieces

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1 lb (0.5 kg) frozen tiger shrimp, thawed and rinsed

3 tbsp (45 mL) soy sauce

1 tsp (5 mL) rice vinegar

1 tsp (5 mL) hot red chili pepper flakes

1 tsp (5 mL) turmeric

2 tbsp (30 mL) curry powder

2 eggs, beaten

2 cups (500 mL) bean sprouts

2 cups (500 mL) cabbage, finely shredded

1/2 cup (125 mL) green onions, thinly sliced

1/4 cup (60 mL) cilantro, fresh, minced

1 Cut the boneless, skinless chicken thighs into 6 pieces. Heat sesame and canola oil in a large skillet or wok over medium high heat. Add chicken and stir-fry in wok until lightly browned and cooked through. Add the minced garlic and onions and cook until onions are translucent.
2 Meanwhile, prepare rice noodles by placing them in a large bowl and cover with boiling water. Allow to stand for 6-8 minutes, until softened but still firm. Drain well.
3 Add carrots, peppers and shrimp to the skillet. Cook until shrimp have turned pink and are cooked through.
4 Stir in the soy sauce, rice vinegar, red pepper flakes, turmeric and curry powder into the skillet and mix thoroughly. Add rice noodles and heat through. Add well-beaten eggs and allow them to set slightly and then stir into mixture. Add bean sprouts and toss again.
5 To serve, spoon onto serving platter. Garnish with green onions, minced coriander (cilantro) and/or peanuts.