Soak rice noodles in very hot tap water for 30 minutes.

Combine lime juice, brown sugar, ground chilies, paprika, Thai chili sauce, and soy sauce in a small bowl.

Drain and rinse the noodles with cold water.

Heat peanut oil in a wok over medium-high heat to 325 degrees.

Fry green beans until wrinkled (about 1 1/2 minutes) and transfer to a plate.

Discard all but 3 tablespoons of oil from the wok.

Return wok to medium-high heat, add egg, and scramble it lightly.

Transfer egg to a plate.

Add red onion, bok choy, red bell pepper, Napa cabbage, and scallions to the wok and stir-fry for 1-2 minutes.

Add noodles and toss until coated with oil and almost softened.

Add tofu, green beans, and Pad Thai sauce; toss until heated through.

Drizzle in lime juice mixture and toss for 5 seconds.

Remove from heat and add scrambled egg, basil/cilantro, and bean sprouts.

Transfer to a platter and garnish with peanuts and lime wedges.

Serve immediately.