Soak the Pad Thai rice noodles in hot water according to the package instructions, usually about 10-15 minutes, until they are soft but still firm. Drain and set aside.
In a small bowl, whisk together the rice vinegar, fish sauce, liquid aminos, and maple syrup. Set this aside as it will become the flavor base of your dish.
Heat the avocado oil and peanut oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for about 4-5 minutes, or until they are golden brown and cooked through. Toss in the shrimp and cook until they turn pink, approximately 2-3 minutes. Add the minced garlic, Thai chili, and cayenne pepper (if using) and sauté for another minute until fragrant.
Push the chicken and shrimp to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked, then mix everything together.
Add the drained rice noodles to the skillet and pour in the sauce. Toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.
Stir in the chopped green onions, bean sprouts (if using), and grated ginger (if using). Cook for an additional minute to warm through.
Remove from heat and garnish with chopped peanuts and fresh basil or cilantro. Serve with lime or lemon wedges for an added zing!
