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In a medium bowl or jug, blend the kecap manis (thick sweet soy sauce) and light soy sauce into the peanut butter, then whisk in all the other sauce ingredients. Set aside.
Add a drizzle of oil to a wok on a medium heat. Then pour eggs in. Roll the pan to spread it out, like you would a pancake. Cook for about a minute. Flip over for a few seconds, then transfer to a plate, roll up and cut into thin strips. Set aside on a plate.
Add another drizzle of oil to the heated wok/pan, then add the garlic, ginger and chicken. Stir fry until just cooked through (2 to 3 minutes).
Add the pak choi to the pan and stir fry for another couple of minutes until wilted. Then add the noodles. Pour in the sauce at this point and combine all the ingredients well.
At the last minute, add the beansprouts, tomatoes and eggs and combine well once again. Add a little extra drizzle of water if you think the dish needs it.
Serve the noodles immediately, topping with the lime, crispy shallots and crushed nuts. Enjoy!