Easy Pad Thai

I love to get carry out just like any one else. But recently Nirav and I have decided to see if we can come up with healthier/easy versions of typical carry out foods. Last night I made Pad Thai. This recipe is so easy to make. As for those of you who are vegetarians, feel free to take away the Shrimp and substitute Tofu for Chicken. It will taste just as delicious! Enjoy..
 

Ingredients
2 tablespoon soy sauce
3 tablespoon water
3 tablespoon creamy peanut butter (could add a tablespoon of crunchy peanut butter for added nutty flavor)
3 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons olive oil
2-3 whole scallions diced (keep the white part separate)
2 teaspoon minced garlic
2 teaspoon minced ginger
1/2 sweet onion sliced
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
1 boneless, skinless chicken breast, sliced into strips
10 medium to large shrimp, peeled and deveined (or frozen cooked)
1/4 pound medium-wide rice noodles or 3/4 box of angel hair pasta/thin spagetti
1 tablespoon packed light brown sugar
2 tablespoon vinegar
handful Mung bean sprouts
for garnish Lime wedges
for garnish Fresh cilantro leaves
for garnish Chopped peanuts, for garnish

Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, brown sugar and chili paste until smooth.
Heat a large wok over medium-high heat, and add oil.
When the oil is hot, add the white part of scallions, garlic and ginger and let cook until fragrant, about 1 minute.
Add the onions, vegetables and chicken and stir-fry until chicken is browned and cooked through, about 3-4 minutes.
Add shrimp and cook another 2 minutes (until no longer pink)
Add noodles and toss to coat.
Add peanut/spice paste, leftover greens from scallions and vinegar and toss to distribute.
Cook until heated through, about 2-3 minutes
Garnish with mung bean sprouts, lime, cilantro and chopped peanuts.