Put the noodles in a big bowl and add a lot of boiling water. 5 minutes of soaking should be followed by a fast cold water rinse in a colander. Never let them idle for longer than 5 to 10 minutes.

Sauce in a little bowl.

In a sizable nonstick pan (or well-seasoned skillet), heat 2 tablespoons of oil over high heat. Cook for 30 seconds after adding the garlic and onion.

Cook the chicken for 1 1/2 minutes, or until mostly done.

Pour the egg into the other side of the pan after pushing to one side. Using the wooden spoon, scramble (if the pan is too dry, add a little extra oil), then stir in the chicken.

Add noodles, tofu, and bean sprouts before sauce.

Till the noodles have absorbed the sauce, gently toss for about 1 1/2 minutes.

Add half of the peanuts and the garlic chives. Quickly stir, then remove from heat.

Serve immediately, garnished with the remaining peanuts and lime wedges on the side, and, if preferred (do it the Thai way! ), add a little extra chili and beansprouts. Before eating, add a squeeze of lime juice for flavor.