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SOFTEN/COOK NOODLES: Make noodles according to package instructions. Typically, place in bowl with hot water for 5-7 minutes or until soft. Some have to be boiled. Drain and rinse under cold water if not using right away to keep them from sticking.
MAKE PAD THAI SAUCE: While the noodles are soaking, whisk all sauce ingredients together is a small bowl or measuring cup. Set aside.
COOK PROTEIN if using fresh chicken or shrimp and/or tofu. Tofu doesn't need to be cooked (up to you). Shortcut: Use leftover, rotisserie or precooked chicken or shrimp. Just cut into small pieces - and skip this step.
SAUTE VEGGIES: Heat pan to medium-high heat and add ½ tablespoon oil. Add green onions, carrots and peppers. Saute 4 minutes. Add garlic and cook another 30 seconds.
COOK EGGS: Move veggies to one side of pan. Crack eggs into pan. As they cook, break them up and scramble them with a spatula or wooden spoon into little pieces, about 1 minute.
ASSEMBLE PAD THAI: Add protein (chicken, shrimp or tofu), half of bean sprouts, cooked noodles, half of cilantro and sauce. Toss with tongs to coat everything with sauce and heat through. If too dry, add 1-2 tbsp water. Transfer to platter and garnish with remaining bean sprouts, crushed peanuts, cilantro and lime wedges. Serve immediately.