Cook the rice noodles following the packet direction. Draine and rinse

Whisk lime juice, sauces and sugar in a bowl.
Heat a wok over high heat. Add 2 teaspoons of the oil and swirl the wok to coat. Add beef, in two batches, and stir-fry each batch for 2 minutes or until browned. Transfer to a bowl.

Add the remaining oil along with onion, spring onion and garlic, and stir-fry for 1 minute. Add the egg and cook, without stirring, for 1 minute or until egg just begins to set. Add beef and noodles and stirring for 2 minutes or until heated through.

Remove from heat. Add bean shoots and coriander, and stir to combine. Top pad thai with remaining spring onion, chilli and peanuts.