Cook rice noodles according to package instructions until al dente. Drain and set aside.

If using chicken or beef, cut into small, bite-sized cubes or thin slices.

If using seafood, prepare according to preference.

In a wok or large skillet, heat oil over medium-high heat.

Add the chicken, beef, or seafood and cook until fully cooked.

Remove the cooked meat/seafood from the wok and set aside.

Crack the eggs directly into the wok and scramble until cooked.

Remove the scrambled eggs from the wok and set aside.

Combine the cooked noodles, meat/seafood, and scrambled eggs in the wok.

In a separate bowl, whisk together fish sauce, rice vinegar, sriracha, soy sauce, and brown sugar to create the Pad Thai sauce.

Pour the Pad Thai sauce over the noodles, meat/seafood, and eggs in the wok.

Stir-fry until the noodles are well coated with the sauce and heated through.

Add chopped cilantro, green onion, crushed peanuts, and bean sprouts to the wok.

Stir-fry briefly to combine all ingredients.

Serve immediately and enjoy!