Bring a pot of water to a boil, remove from heat and soak noodles for 10 minutes. The noodles should become soft enough to eat.

In a medium sized bowl combine soy sauce, fish sauce, sugar, and lime juice. Stir to combine. Place tofu in a container large enough to marinate. Pour the sauce mixture over the tofu and allow to soak for at least 10 minutes or until ready to cook.

In a large cast iron or wok over medium heat melt butter with chili oil, add thai chili and cook for 1 minute. Add peanuts tossing to coat until lightly roasted. During the final minute of cooking add the shrimp searing on both sides until pink about 2-3 minutes. Remove from heat and set aside.

In the same skillet, cook the tofu along with 1 TBS of the marinate. Cook stirring occasionally until some of the liquid evaporates and tofu begins to crisp. Add the onions and garlic and cook for another minute. Add the noodles cooking until warmed. Drizzle some of the marinate overtop tossing to combine in the sauce.

Push the noodles to one side and pour in the eggs. Roughly scramble the eggs and cook for about 1 minute. Add the bean sprouts and toss everything together.

Divide the noodles between plates, top with peanut and shrimp mixture, serve with fresh herbs and lime wedge. Add a dash of chili oil or chili flakes for added spice.