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1
Soak the rice stick noodles noodles in a bowl of warm water for about 12-15 minutes; drain and set aside.
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2
In a small bowl whisk together the chicken broth with sugar, fish sauce, lime juice, ketchup and red pepper flakes; set aside.
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3
Slice the chicken or pork into about 1/4-inch strips, then cut the tofu onto about 1/2-inch cubes; set aside.
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4
In a wok or large frypan heat 1 tablespoon oil over medium heat; add in beaten egg and cook stirring occasionally until scambled and cooked; transfer to a large bowl, then wipe the wok or skillet clean.
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5
Add in 1 tablespoon oil, then increase the heat to medium-high; add in the garlic, whole shrimp and chicken or pork strips; stir-fry until the shrimp is bright pink, then remove everything to the bowl with the egg in it.
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6
Add in the remaining 2 tablesoon oil then add in the tofu and bell peppers; cook stirring occasionally until the tofu begins to brown.
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7
Stir in the noodles; cook for 1 minute or until they start to soften; pour in the prepared sauce mixture; stir-fry until until the noodles are completely cooked and tender.
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8
Return the egg mixture to the wok or skillet; add in bean sprouts and HALF of the green onions; stir until heated through, season with black pepper if desired; remove to a platter or large bowl.
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9
Sprinkle with the peanuts and remaining green onion.
