Mix the sauce ingredients together. Set aside.
Fill large pot about half full with water. Drop in frozen vegetable blend and set on high until boiling. Once boiling, reduce heat and simmer until cooked through. If using a steamer pot, add water until just beneath holes of insert. Add vegetables, cover, and place on medium-high heat until cooked through.
In the meantime, heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the shrimp, chicken or tofu, and garlic. The shrimp will cook in about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once. Cook tofu according to package instructions.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add noodles, sauce, bean sprouts and peanuts (if used) to the pan. Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges (all optional). Serve!