Ingredients
8 ounces dried wide, flat rice noodles
1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
3 tablespoons soy sauce or fish sauce
1 tablespoon chili sauce, such as Sriracha
1 tablespoon packed dark-brown sugar
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
2 medium carrots, peeled and shredded
2 garlic cloves, minced
8 scallions, white and green parts separated and thinly sliced
Coarse salt
2 tablespoons roasted salted peanuts, chopped
1/4 cup fresh cilantro leaves
Preparation
Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
