Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut them into 4" pieces. Strain and set them aside.

Using a large skillet (preferably a wok), heat the vegetable oil and add in the garlic, onion and tofu. After stirring for 2 minutes, add the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time. Add the eggs and continue to stir the mixture. Then add 1/2 cup of water. Add the noodles, and stir well; the noodles tend to burn if not continuously stirred. Add the bean sprouts and chives, just before removing from heat.

Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.