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Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
Mix all ingredients for the Pad Thai sauce (tamarind puree, brown sugar, fish sauce, oyster sauce) and set aside.
Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
Add the chicken and stir-fry until just cooked, then add the prawn tails and the white parts of the spring onion.
Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
Add the beansprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
Add the green parts of the spring onion and the peanuts, then gently toss for a further 1-2 minutes.
Transfer to a serving plate and top with fresh bean sprouts, chilli powder, extra peanuts, and a squeeze of fresh lime juice to finish.