Colin Wingerter

1. **Prepare Meats:** Wash shrimp and chicken, then pat dry. Cut the chicken into small cubes and season to your liking.
2. **Prepare Veggies:** Thinly slice red bell pepper, carrot, and onion until you have a small handful of each. Grab a handful of bean sprouts. Finely chop green onion and peanuts.
3. **Cook Noodles:** Cook a large handful of Thai stir fry rice noodles according to package directions; drain thoroughly.
4. **Make Pad Thai Sauce:** In a bowl, combine 2 tbsp honey, 3.5 tbsp brown sugar, 3.5 tbsp fish sauce, 2 tbsp ketchup, 4 tbsp low sodium soy sauce, a hint of chili flakes, about 1 tbsp white vinegar, and 1/3-1/2 cup water. Mix well.
5. **Wok Cooking:** Heat a wok or large pan over medium-high heat. Add olive oil when hot, then add your seasoned shrimp and chicken. When the shrimp and chicken are just cooked through, transfer them to a side plate.
6. **Sauté Veggies:** Add the sliced red bell pepper, carrot, and onion to the wok. Sauté until tender (you may need to add more oil or a little water). 
7. **Combine Pad Thai:** Return the cooked meat to the wok, then add the drained noodles and 1/2 cup of your prepared Pad Thai sauce. Stir to combine.
8. **Add Eggs:** Immediately crack in two eggs and continuously stir until they are cooked and incorporated into the Pad Thai.
9. **Finish Pad Thai:** Stir in the chopped green onion and peanuts. Remove from heat.
10. **Assemble Spring Rolls:** Quickly soak rice paper in warm water for a few seconds until pliable, then transfer to a plate. Place a portion of the Pad Thai filling onto the rice paper, sprinkle with some peanuts and fresh green onion. Fold in the sides of the rice paper, then roll tightly like a burrito.
11. **Serve:** Use the remainder of your sweet and salty Pad Thai sauce for dipping the spring rolls.

**Note:** Adjust heat as needed during cooking to prevent burning, depending on your stove's power.