Heat 1 Tbsp avocado oil and 2 Tbsp peanut oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook, stirring occasionally, until browned on all sides, about 4–5 minutes.
Add the shrimp and cook until shrimp are opaque and both proteins are cooked through, about 2–3 minutes; if needed, cover briefly to finish cooking. Drain any excess liquid and keep the chicken and shrimp in the pan.
Add the minced garlic, chopped Thai chili (if using), a pinch of cayenne, and chopped green onions to the skillet and sauté until fragrant, about 1–2 minutes.
While proteins cook, bring a pot of water to a boil, remove from heat, add the rice noodles, and let sit for 8 minutes until tender; drain and rinse under cold water.
Heat a small skillet over medium-high heat with a thin coating of oil and pour in the beaten eggs. Scramble until just set, then remove and set aside.
In a small bowl whisk together rice vinegar, fish sauce, liquid aminos, maple syrup, and grated ginger to make the sauce.
Add the drained noodles and the sauce to the skillet with the chicken and shrimp; toss and bring to a boil, then cook, stirring occasionally, until sauce reduces and noodles begin to caramelize slightly, about 2–4 minutes.
Stir the scrambled eggs into the noodle mixture and toss to combine. Add bean sprouts if using and toss briefly to heat.
Serve topped with chopped peanuts, chopped basil or cilantro, and lime or lemon wedges.
