• Boil your rice noodles until pliable and mostly cooked, but not mushy (no need to soak them in advance). Drain and rinse well with cold water. Set aside. In a small bowl, whisk together lime juice, brown sugar, soy sauce, and Sriracha sauce until sugar is dissolved. Set aside.
• Blot slices of tofu on paper towels to absorb excess moisture. In a large pan or wok over medium high heat, add a little oil and fry tofu on both sides, until golden brown and slightly crispy. Lightly sprinkle with salt while they’re still hot. Cut into smaller pieces and set aside. To the same pan, add your shrimp, and saute until just cooked. Set aside.
• Slice the scallion white parts thinly, and the green parts into 2-inch pieces. Add a little more oil to the pan, and cook the onion, garlic, and sliced scallion whites, stirring constantly, until fragrant, about 1 minute. Add noodles and sauce to skillet. Cook, tossing constantly with tongs, until noodles are soft, but not mushy, and the sauce has been absorbed. If the noodles get too soft, they will start to break. Push the noodles to one side of the pan and add the eggs to the empty side. Let the eggs set, as if making a thin omelet, and then break it up and incorporate it with the noodles, using your tongs.
• Add the scallion green parts, and most of the bean sprouts, cilantro, and peanuts. Hold some back of each for garnishing. Toss just to combine. Add the shrimp and tofu back into the pan. Toss carefully, then plate. Top with more bean sprouts, cilantro and peanuts. Serve noodles with lime wedges.

TIP: I think how "saucy" and seasoned you like your Pad Thai is a totally personal thing. So if you want, make a double batch of sauce, and reserve it. Then add more at the end if you think you need it. You can keep it in the fridge for next time if you end not up not needing it.