Spicy Peanut Noodles with Shrimp and Scallops

Instead of semolina noodles, this recipe uses Shirataki noodles which are made from tofu and yam. They resemble the type of noodle (both in taste and texture) you would get with when ordering Pad Thai. They come in liquid and are most often found in the produce isle with the tofu. They smell rotten when you open the bag but don't be alarmed once heated they no longer have that odor or taste to go with it!

*8oz Shirataki noodles
*1/3 cup creamy natural peanut butter (I prefer Smucker's but Teddie makes a good one too)
*2 tablespoons soy sauce
*1 tablespoon rice wine vinegar
*2 tablespoons lime juice
*1 teaspoon chile paste with garlic (if you don't want the heat, just mince up a clove of garlic instead and saute with the vegetables)
*1 medium sized bell pepper, cut into thin strips
*1 carrot, cut into thin slices
*3 green onions, sliced
*2 tablespoons chopped cilantro
*1 tablepoon sesame oil
*1/4 pound medium shrimp
*1/4 pound scallops (bay ones would work best but sea scallops would also be great)

1. Open shirataki noodles and strain them, rinse off, set aside
2. Combine the peanut butter, vinegar, lime juice, chile paste, and soy sauce in a bowl, whisk until smooth.
3. Heat sesame oil in a saute pan over medium heat. Add carrot and bell pepper. Cook 2 minutes. Add shrimp and cook until you see the color of the shrimp give the faintest pink color (this will only take about 30 seconds). Add bay scallops and cook 1 minute more, being sure to stir or toss the food frequently. (**NOTE, if you are using sea scallops, put them in the pan BEFORE the shrimp and let cook 2 minutes before adding shrimp - once shrimp is in the pan cook an additional 2 minutes).
4. Turn off heat, add shirataki, green onions and sauce and mix until well combined.
5. Top with cilantro and serve!