Boil the potato until fork tender. Let cool slightly, carefully peel and dice into 1 inch pieces. Set aside until needed.

If you are using dried noodles, cook according to the package directions (slightly "al dente" is fine), drain well and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, quickly stir fry the tofu pieces until browned on all sides. Remove and set aside until needed. Then to the same wok (add more oil if needed), add the shrimp and stir fry quickly until just barely pink or opaque. Quickly remove from the heat and set aside until needed. Then to the same wok (add more oil if needed), add the chicken pieces and stir fry quickly until just cooked.
Remove and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, add the shallots, garlic and ginger. Stir fry quickly until just sligthly browned and then add the chili paste. Stir fry for 2-3 minutes and then add the vegetables and the potatoes. Stir fry for 3-4 minutes until fragrant. Now add the noodles and the sauce and continue to stir fry for a few minutes. Add the shrimp, chicken and tofu to the wok and stir fry for 2-3 more minutes. Mix well to combine all of the ingredients thoroughly. Then push all of the vegetables, tofu, chicken, shrimp and noodles up along the the side of the wok, creating a small well in the center.

Add a little oil and then crack the eggs. Quickly scramble the eggs and mix with the other ingredients. Lastly, add the mung bean sprouts, lime juice and salt (if needed), toss until all of the ingredients are well combined. Garnish with freshly chopped cilantro, spring onions, red chilies and serve hot. Squeeze some extra lime juice over the noodles just before eating.