If you are using dry rice stick noodles, soak the noodle in hot water for about 5 to 10 minutes. Do not over-soak or it will break when you stir fry. It should be edible yet firm. Set aside.
Heat 2 tbsp cooking oil in a wok or skillet. Beat the eggs in a bowl and fry omelette style. Cut in strips. Set aside
Using same wok/skillet, cook the tofu until golden then set aside. Next fry the shrimps and set aside as well. Add 2 tbsp of cooking oil to the wok/skillet and stir fry until cooked through. Add the onions and stir for a minutes. Then add chopped garlic until fragrant and onions are translucent.
Drain the water from the rice noodles and transfer to the wok/skillet with the chicken and stir. Pour in the pre-mixed pad thai sauce and stir again until noodle strands are coated. Add bean sprouts and toss until combined.
Taste the sauce and adjust with seasoning if needed. Then add the strips of egg, shrimps, tofu, chives, peanuts and chili flakes. Mix together and let simmer for 5 minutes. Transfer in a serving dish and garnish with scallions or more peanuts if you fancy. Bon Appetit!