Pad Thai with chicken and shrimp

Ingredients:

• 110g medium-thick rice noodles (soak in warm water until soft and drain)
• 110 g of skinless, boneless chicken breasts or thighs, cut into strips
• 12 peeled and deveined shrimp (large or medium)
• 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
• 1 tbsp soy sauce
• 1 tbsp. water
• 1 tbsp cream peanut butter
• 1 teaspoon Asian chili paste (such as Sambal Olek)
• 3 tbsp. l. canola oil
• 1 teaspoon crushed garlic
• 1 teaspoon chopped ginger
• 1 tbsp. l. brown sugar
• 1 tbsp. apple cider vinegar
• Shredded romaine lettuce for garnish
• Mung beans for garnish
• Lime wedges for garnish
• Fresh coriander leaves for garnish
• Chopped peanuts for garnish

Preparation:

1. In a small bowl, combine soy sauce, water, peanut butter and chili pasteMix until smooth.
   
   Heat a large wok over medium-high heat and add canola oil. When the oil is hot, add the garlic and ginger and sauté until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp and quickly sauté until golden brown and cooked through, about 2 minutes. Add the noodles and stir-fry.
2. Add peanut butter/hot sauce, brown sugar, and apple cider vinegar. Stir. Cook until heated through, about 2 minutes.
   
   Arrange the chopped romaine lettuce on a platter. Serve the Pad Thai on the lettuce leaves and garnish with mung bean sprouts, lime wedges, cilantro, and chopped peanuts.