Place the rice noodles in a large bowl and cover with boiling water.
Let them soak until pliable but still firm (al dente), about 15-20 minutes depending on thickness.
Drain and rinse with cold water to stop the cooking process and prevent sticking.
Set aside.
Heat 2 tablespoons (30 ml / 1 fl oz) of oil in a large wok or nonstick skillet over medium-high heat.
Add the beaten eggs and scramble quickly, breaking them into small pieces to create a thin, crepe-like texture.
Once cooked, transfer the egg to a cutting board, slice into strips, and set aside.
Add the remaining 3 tablespoons (45 ml / 1.5 fl oz) of oil to the hot wok.
Add the garlic, sliced tofu, and scallions.
Stir-fry for 3-4 minutes until the tofu is golden and slightly crisp.
Add half of the bean sprouts and cook for another minute.
Transfer the tofu mixture to a plate with a slotted spoon.
Return the wok to high heat.
Add the drained noodles, vegetarian fish sauce, tamarind paste, and sugar.
Toss continuously for 1-2 minutes until the noodles are heated through and have absorbed the sauce.
Return the cooked egg and tofu mixture to the wok with the noodles.
Toss everything together to combine.
Serve immediately on a platter, garnished with the remaining fresh bean sprouts, chopped peanuts, cilantro, and optional sliced chiles. Provide lime wedges on the side for squeezing over.
Don't overcook your noodles. Soak them in hot (not boiling) water just until they are flexible but still have a firm bite. They will cook further in the wok.
