Soak the rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally until al dente; drain, rinse with cold water to stop cooking.

Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.

Whisk fish sauce, rice vinegar, brown sugar and soy sauce in a small bowl. Set aside.

Slice chicken into very thin strips and season with salt and pepper. For crispy tofu, blot tofu with paper towels, cut into ¾ inch cubes, sprinkle with salt and pepper, and dredge in a little corn starch. Season shrimp with salt and pepper.

Heat 1 tablespoon oil in a large saucepan or wok over medium-high heat. Sear the seasoned chicken, shrimp or tofu until cooked through. Set aside.

Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry for 2-3 minutes. Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side.

Add more oil, and the noodles, stir fry for 2-3 minutes until noodles are soft and pliable and even a little crispy.

Pour in the Pad Thai Sauce, stir everything together and cook for 1-2 minutes, then add the cooked protein and stir fry for a few more minutes. Squeeze with a little lime juice. Turn off heat.

Adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like, a squeeze of lime juice, chili flakes, or a pinch of sugar to taste.

Toss in ½ the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Serve immediately.