Cook noodles according to packet instructions. Drain and set to one side.
Heat oil in a wok and fry onions till soft. Add tofu and fry till lightly browned, stirring often. Add sprouts, garlic, chilli, soy sauce and lime juice, half of the peanuts and the cooked noodles. Fry for 2 minutes, stirring constantly.
Make a dip in the centre of the mixture and pour in the eggs. Toss and fry till the eggs are set, about 1 minute, stirring vigorously. Sprinkle with remaining peanuts, spring onions and coriander and serve with lime wedges.
For a non vegetarian pad thai you can also use boneless chicken breast instead of tofu.