- In a bowl, whisk together all of the ingredients until smooth. Set aside.
- Place the noodles in a large bowl and cover with hot tap water. Let soften for 20 minutes. The noodles should be very al dente. Drain and set aside.
- Meanwhile, in a wok or large skillet, brown the chicken and shrimp with the sambal oelek in the oil. Season with salt and pepper. Set aside on a plate.
- In the same wok, add the green onions and garlic and cook for 2 minutes. Add more oil, if needed. Add the sauce, drained rice noodles and bean sprouts. Cook for 2 minutes or until the noodles are tender. Add the chicken, shrimp, tofu and Thai basil. Toss well. Adjust the seasoning.
- Serve the pad Thai in large bowls. Garnish with soybeans and drizzle with lime juice.
We used a soybean spread from the WowButter brand to replace peanut butter, which is often used in pad Thai sauces. The texture is the same as store-bought peanut butter and its taste is surprisingly similar. This spread is readily available in supermarkets and natural food stores.