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, finely chop.
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. Divide among four plates and top with peanuts,
cilantro, and scallion greens. Serve
with lime wedges.
