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Soak the rice noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop the cooking. Set aside.
Mix together all of the Pad Thai sauce ingredients and set aside.
Heat the oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for about 30 seconds until fragrant. Add the chicken and cook until almost done, then add the prawns and the white parts of the spring onion.
Push everything to one side of the wok and pour in the eggs. Scramble until just set, then mix everything together.
Add the beansprouts, tofu, noodles and the Pad Thai sauce. Toss gently until everything is evenly coated. Stir through the green parts of the spring onion and the peanuts, then cook for another 1–2 minutes.
Transfer to a serving plate and top with extra beansprouts, peanuts, a sprinkle of Thai chilli powder and a generous squeeze of fresh lime.