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1
Soak the dried rice noodles in a bowl of very warm (110F) water until they're pliable, but still rather firm, about 30 minutes.
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2
Drain in a colander - no need to pat dry.
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3
Meanwhile prep the rest of the ingredients.
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4
In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.
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5
Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
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6
Add the garlic, stir, and then immediately add the soy sauce-molasses mixture.
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7
When the mixture is bubbling, add the tofu.
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8
Stir briefly to combine.
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9
Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes.
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10
If the noodles aren't tender and the liquid is gone, add 1 to 2 tablespoons of water.
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11
Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
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12
Push the nooldes to one side of the skillet and add the remaining 1 tablespoon of oil.
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13
Crack the egg into the oil.
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14
Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds.
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15
Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked.
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16
Sprinkle with the cilantro and serve immediately with the lime wedges on the side.
