Heat a pan and sauté the minced garlic and chopped onion in olive oil until fragrant. Add the pork and stir-fry until cooked through, adding a little water if needed (not too much). Add the shrimp and Pad Thai sauce ingredients, then taste and adjust seasoning as desired.

Add the shirataki noodles and stir-fry until most of the liquid has evaporated. Crack the eggs into the pan and scramble them, covering with the noodles until the eggs are cooked. Stir to break up the eggs, then add the bean sprouts and green onions or garlic chives. Stir-fry quickly just until slightly wilted.

Serve on a plate with extra raw bean sprouts on the side, as desired.