• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 tablespoon creamy peanut butter
• 1 teaspoon Asian chili paste, such as sambal oelek
• 3 tablespoons canola oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
• 4 ounces boneless, skinless chicken breast or thigh, sliced into strips
• 12 medium to large shrimp, peeled and deveined
• 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
• 1 tablespoon packed light brown sugar
• 1 tablespoon cider vinegar
• Chopped Romaine lettuce, for garnish
• Mung bean sprouts, for garnish
• Lime wedges, for garnish
• Fresh cilantro leaves, for garnish
• Chopped peanuts, for garnish

In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

Heat a large wok over medium-high heat and add the canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp and stir fry until the chicken and shrimp are browned and cooked through, about 2 minutes. Add the noodles and toss to coat.

Add the peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Spread the chopped romaine on a platter. Serve the pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

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