Pad Thai with Chicken and Shrimp

Ingredients

• 3 tablespoons canola oil 
• 1 teaspoon asian chili paste such as sambal oelek
• 1 tablespoon cider vinegar 
• 1 tablespoon creamy peanut butter 
• 4 servings cilantro leaves fresh for garnish
• 1 teaspoon garlic minced
• 1 teaspoon ginger minced
• 1 tablespoon brown sugar light packed
• 4 servings lime wedges for garnish
• 4 servings mung bean sprouts for garnish
• 4 servings peanuts chopped for garnish
• 0.3 pound medium-wide rice noodles softened drained
• 4 servings romaine lettuce chopped for garnish
• 0.5 cup vegetables mixed yellow julienned (carrots, squash, zucchini)
• 12  shrimp medium to large deveined peeled
• 4 ounces chicken breast boneless skinless sliced into strips
• 1 tablespoon soya sauce 
• 1 tablespoon water 

Equipment

• bowl
• whisk
• wok

Directions

1. In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
2. Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute.
3. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes.
4. Add noodles and toss to coat.
5. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
6. Spread chopped romaine on a platter.
7. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.