Slice carrots, zucchini and red cabbage with a mandoline and set aside.

Blend all ingredients for the pad thai sauce together in a magic bullet or blender.

Once finished, heat 1 tbsp olive oil in medium sized frying pan. Cook chicken over medium high heat until almost fully cooked. Add shrimp and take off heat.

Meanwhile, boil water in large saucepan and cook rice noodles according to package instructions. This shouldn't take more than a few minutes.

Using large frying pan, heat 1 tbsp of olive oil on high heat and cook eggs, scrambled. Remove eggs from pan and transfer to pan where meat is.

Wipe pan clean with a paper towel and add remaining 1 tbsp of olive oil. Saute garlic and bean sprouts until tender. Add meat, eggs, rice noodles, peanuts and sauce, cooking for 5 minutes until noodles have absorbed sauce.

Take off heat and stir in cilantro.

Top your Pad Thai with sliced raw vegetables, green onions, and garnish with peanuts, cilantro and lime wedges. Enjoy!