Soak the noodles according to package directions.
Chop the cilantro and the scallions.
Beat the eggs with the green onions, crushed red pepper and half the chopped cilantro.
Heat 1 tbsp. oil in a non-stick frying pan and add the egg mixture.
Stir, then cover the pan and cook for 5 minutes on medium heat.
While the omelet is cooking, heat the remaining oil in a wok and add the cashews and snow peas.
Stir-fry for 2 minutes.
Add the drained noodles, Pad Thai sauce from the box and half of the bean sprouts and stir-fry for 4 minutes.
Divide among two bowls.
Cut the omelet into strips and scatter over the noodles along with the remaining bean sprouts.