Miracle Noodle Pad Thai

Ingredients

• 1/4 cup reduced sugar ketchup
• 2 tablespoons natural peanut butter
• 1 tablespoon rice wine vinegar
• 1 tablespoon sambal oelek
• 1 tablespoon fish sauce
• 1 teaspoon worcestershire sauce
• 2 teaspoons Swerve Sweetener, Confectioners
• 2 packages Miracle Noodles, Fettucine
• 2 tablespoons avocado oil or other neutral oil
• 3 cloves garlic, minced
• 1/2 pound medium peeled deveined shrimp, thawed
• 1/2 pound boneless skinless chicken breasts or tenders
• 2 stalks celery, sliced
• 1 small yellow onion, halved and sliced
• 1/4 small green cabbage
• 1 red bell pepper
• 1 carrot
• 2 eggs, lightly beaten
• 1 tablespoon lime juice
• 1 cup bean sprouts
• 4 green onions, sliced
• 1/4 cup cilantro leaves
• 1/4 cup roasted salted peanuts, coarsely chopped

Directions

1. In a small bowl, stir the sauce ingredients until smooth, then put the bowl aside. Rinse the Miracle Noodles in a colander under cold running water for 1 minute. Bring 8 cups of water to a boil in a medium (3-quart) saucepan, add the noodles, and cook them for 3 minutes. Drain them again in the colander, then snip through them a few times with kitchen shears so they are easier to toss later.
2. Set a large (12-inch) nonstick skillet over medium heat. Add the noodles to the dry pan and cook, stirring, for 3 minutes, until they feel dry and make that telltale squeak. Move them to a dish and keep them nearby.
3. Put the skillet back on the burner. Add the avocado oil and garlic, and cook until the garlic starts to bubble and turn pale golden, about 1 minute. Add the shrimp, arranging them in an even layer. Sear for 2 minutes, turn them over, and cook for 1 more minute, or until they are done. Add the shrimp to the dish with the noodles.
4. Place the chicken in the same skillet, spreading it into an even layer. Let it brown for 4 minutes, turn the pieces, and cook for 4 more minutes, until done all the way through. Use a slotted spoon to move the chicken to the dish, leaving the liquid in the pan.
5. Add the celery, onion, cabbage, bell pepper, and carrot to the skillet, then cover the pan. Cook the vegetables, covered, for about 4 minutes. Remove the lid, stir everything well and separate the onion pieces, then cover the pan again for 1 minute. Take the lid off once more; the vegetables should be crisp-tender. Move them to the dish with the noodles, shrimp, and chicken.
6. Place the skillet over the heat again. Pour in the eggs and scramble them for about a minute, using a spatula to break them into small pieces as they set.
7. Once the eggs are fully cooked, return everything from the dish to the skillet. Raise the heat to medium high. Add the sauce and stir everything together, cooking and tossing for about 3 minutes, until the sauce starts to sizzle in the pan.
8. Take the skillet off the heat. Add the lime juice, bean sprouts, and green onions, then toss until evenly mixed.
9. Spoon the pad thai onto the serving dish. Scatter the cilantro and chopped peanuts over the top, and serve warm.