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Mix all of the sauce ingredients in a small bowl and set aside.
Meanwhile, bring 4 cups of water to a boil. Place the rice noodles in the boiling water and cook for 5 minutes, or until very soft, stirring occasionally. Drain and rinse with cool water. Set aside.
Heat the oil in a wok over high heat. Add the onions and stir-fry for 2 minutes, or until just starting to soften. Add the garlic and cook for another 30 seconds, stirring often.
Add the chicken and tofu and cook until the chicken is just cooked, about 2 to 4 minutes.
Push the chicken mixture to one side of the wok and add the eggs to the other side. Use your spatula to constantly stir the eggs until cooked and scrambled. Mix the chicken mixture into the eggs.
Stir in half of the bean sprouts. Add the cooked noodles and stir to incorporate. Cook for about 1 minute.
Pour in the sauce, half of the peanuts, and the scallions. Stir to incorporate and cook for about 1 to 2 more minutes. Stir in the sriracha sauce.
Serve immediately with the remaining peanuts and sprouts for garnish, as well as lime wedges.