Step 1:

• Cook the rice noodles according to package instructions until al dente.
• Drain and rinse with cold water to stop the cooking process.
• Set aside.

Step 2:

• In a large wok or skillet, heat 1 tbsp of vegetable oil over medium-high heat.
• Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
• Remove tofu from the pan and set aside.

Step 3:

• In the same wok, add the remaining 1 tbsp of oil.
• Sauté the minced garlic until fragrant, about 1 minute.
• Add the sliced bell pepper and julienned carrots.
• Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 4:

• Push the vegetables to one side of the wok.
• If using, crack the eggs into the empty side and scramble until cooked through.
• Mix the eggs with the vegetables. Add the cooked noodles, tofu, and sauce to the wok.
• Toss everything together until well combined and heated through, about 2-3 minutes.

Step 5:

• Remove from heat and stir in the bean sprouts and chopped green onions.
• Serve immediately, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.