Prepare noodles according to package instructions. Drizzle with 1 tablespoon of veg oil so they don’t stick together and set aside.
Whisk sauce ingredients together and set aside.
Heat oil in wok or large skillet set over medium to high heat. Add the minced garlic, tofu, chili and onion. Sauté for a couple minutes. Turn the heat down if the garlic starts to color.
Push pan contents to the side and pour the beaten eggs into the empty side. Scramble the eggs. Once eggs are scrambled, toss the pan contents together and add the sauce, cooked noodles and bean sprouts. Continue to cook and toss together. Transfer to serving bowls and top with peanuts, coriander and lime wedges.
If you want more protein, feel free to add chicken and/or shrimp to this recipe. You cook them at the same point as the tofu.
Vegetarians can make this and just substitute another 1-2 tablespoons of soy sauce in place of the fish sauce.