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1
Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
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2
Heat peanut oil over medium heat in a large wok.
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3
Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
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4
Remove tofu with a slotted spoon and drain on plate lined with paper towels.
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5
Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
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6
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
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7
Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
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8
Remove egg from the wok and set aside.
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9
Pour reserved peanut oil in the small bowl back into the wok.
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10
Toss garlic and drained noodles in wok until they are coated with oil.
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11
Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
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12
Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
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13
Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
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14
Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.
