Place rice noodles in a large bowl and cover with room-temperature water. Soak for 25 minutes until noodles are pliable but still firm in the center. Drain completely and toss with 1 tablespoon vegetable oil to prevent sticking.
8 oz rice noodles, 3 tbsp vegetable oil
Wrap tofu cubes in paper towels and press under a plate with weight for 15 minutes to remove moisture. Heat 2 tablespoons vegetable oil in a wok over medium-high heat for 2 minutes. Add tofu cubes in a single layer and cook 2-3 minutes per side until golden brown. Remove tofu and set aside.
14 oz firm tofu, 3 tbsp vegetable oil
Reduce heat to medium. Add more oil if needed. Pour in beaten eggs and stir constantly for 1-2 minutes until eggs are just set but still creamy. Remove eggs and set aside.
2 large eggs, 3 tbsp vegetable oil
Return wok to medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add drained noodles and pour in sauce mixture made of tamari, lime juice, and sugar. Toss and stir for 2 minutes until noodles absorb the sauce and separate easily.
2 cloves garlic, 8 oz rice noodles, 3 tbsp tamari, 3 tbsp lime juice, 3 tbsp sugar
Add cooked tofu, scrambled eggs, sliced green onions, and fresh bean sprouts to the wok. Toss everything together for 30 seconds until bean sprouts barely soften. Remove from heat and garnish with chopped peanuts and optional extra lime wedges before serving.
14 oz firm tofu, 2 large eggs, 3 pieces green onions, 2 cups bean sprouts, 0.33 cup roasted peanuts, 3 tbsp lime juice
