Chicken pad thai

I haven't made pad thai for a few years, but making it yourself tastes so much fresher.  Enjoy!!!
Use your left over tofu in a stir fry.

200g pkt thai rice noodles
1/4 cup fresh lime juice
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 tablespoons brown sugar
2 cloves garlic, crushed
2 small red chillies, seeds removed and finely chopped
1 tablespoon peanut oil
2 eggs, lightly beaten
2 chicken breasts, thinly sliced
175g firm tofu (I buy soyco brand)
4 green onions (shallots), thinly sliced
1 cup bean shoots, trimmed (I soak them in cold water so they are nice and crunchy)
1/2 cup fresh coriander leaves, chopped
1/4 cup peanuts, chopped
sweet chilli sauce and limes wedges, to serve

1. Place noodles in a bowl.  Pour over boiling water and leave to soften for 15-20 minutes.  Drain.
2. Combine lime juice, fish sauce, soy sauce, brown sugar, garlic and chilli in a jug.
3. Heat 1 teaspoon oil in a wok over high heat.  Add eggs and stir-fry until egg has scrambled.  Transfer egg to a bowl.  Heat remaining oil and stir-fry chicken until just cooked.  Add sauce, tofu, green onions, bean shoots, coriander and egg.  Stir-fry until heated through.
4. Serve noodles with chilli sauce and lime wedges.