Cook noodles according to package directions, drain. Whisk together Thai Peanut Sauce, Less Sodium Soy Sauce, lime juice and sugar; set aside. Heat 1 tbsp. sesame oil in hot wok or large skillet over high heat. Quickly add chicken and stir-fry 1 minute; remove.
Heat remaining oil in the same pan. Add garlic, bean sprouts and green onions; stir-fry 1 minute. Stir in noodles and cook, tossing to combine for 2 minutes. Add in cooked chicken, shrimp, cilantro and Thai Peanut Sauce mixture. Stir until sauce thickens. Serve with lime wedges and crushed peanuts. *Or substitute with linguine noodles.