In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.
In a large bowl, soak rice noodles according to the package’s instructions.
In a wok or deep skillet over medium-high heat, add 2 tablespoons oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.
Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
Return skillet on the burner, reduce heat to medium and add the remaining 2 tablespoons oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tablespoons roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings.
