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1
Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain.
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2
Set aside.
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3
Heat a wok or large skillet over high heat.
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4
Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute.
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5
Lift leaves out with a slotted spoon and drain on paper towels.
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6
Add 1 more tablespoon of oil to wok.
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7
Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes.
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8
Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set.
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9
Transfer everything from wok to a bowl.
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10
Wipe out the wok.
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11
Reheat wok and add remaining tablespoon oil.
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12
Add the garlic and stirfry until aromas are released, about 10 seconds.
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13
Add the vinegar, fish sauce, palm or brown sugar, and heat through.
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14
Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes.
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15
Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.
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16
Transfer the mixture to a platter.
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17
Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges.
