1Partially cook the noodles and allow to cool; set aside.
Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside.
Grind peanuts in food processor (at least 1/2 cup plus extra for garnish). Prepare and assemble all other ingredients.
In a large wok, over medium heat brown the garlic in oil. Add tofu, chicekn and shrimp and saute until lightly browned.
Add eggs and continue to stir fry. Add drained noodles and fish sauce mixture; stir fry 3 minutes. Add peanuts, bean sprouts and scallion; stir fry 2 minutes.
Remove from heat, add garnish and serve.