Chicken Pad Thai Recipe

Heat the avocado oil and peanut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides. Add the shrimp and continue cooking until both the chicken and shrimp are cooked through but are still tender (Note: if necessary, cover the skillet with a lid to help cook the chicken and shrimp). Once cooked, drain the liquid from the skillet and place it back on the stovetop over medium-high heat.
Add the garlic, thai chili, sea salt, and green onion to the skillet with the chicken and shrimp. Saute until fragrant, about 2 minutes.
While the chicken and shrimp are cooking, prepare the noodles. Bring a pot of water to a boil, then remove it from the heat. Add the uncooked noodles and allow them to sit for 8 minutes. Drain, rinse with cold water.
Heat a small skillet over medium-high and add just enough oil to coat the surface. Pour in the beaten eggs and scramble to desired done.ness. Set aside until ready to use.
Add all of the ingredients for the sauce to a small bowl and whisk until well-combined.
Add the cooked noodles and sauce to the skillet and toss to combine. Allow the mixture to come to a full boil and continue cooking, stirring occasionally, until the liquid has burned off and the noodles begin to stick to the pan and caramelize. Add in the scrambled eggs and toss to combine.
Serve chicken pad thai with chopped peanuts, bean sprouts, fresh basil, and lemon or lime wedges.