Boil your Flat Rice Noodles (4 ounce) until pliable and mostly cooked, but not mushy. No need to soak them in advance.
Drain and rinse well under cold water. Set aside.
Dice the Onion (1) and mince the Garlic (2 clove). Set aside.
Slice the white part of the Scallion (4) thinly. Set aside.
Slice the green portion into 2-inch pieces. Set aside.
Slice Firm Tofu (8 ounce) into 4 pieces. Blot slices of tofu on paper towels to absorb excess moisture.
In a bowl or cup, mix together the Lime Juice (1/4 cup), Soy Sauce (3 tablespoon), Brown Sugar (3 tablespoon) and Sriracha (2 teaspoon) sauce.
In a large pan or wok over medium-high heat, heat a little Canola Oil (to taste) then fry tofu until golden brown and slightly crispy.
Flip the tofu over to brown the other side.
Season the tofu with some Salt (to taste).
Slice the cooked tofu into strips.
In the same pan with some oil, cook the Shrimp (0.5 pound) until just pink and translucent. Add salt if necessary then remove from pan.
Add a little more oil to the pan, and cook the onion, garlic, and sliced scallions whites, stirring constantly, until fragrant, about 1 minute.
Add the partially-cooked noodles. Using tongs, loosen the cold noodles. Toss and let it absorb the fragrant oil.
Pour the soy sauce mixture and toss until everything is absorbed and there is no liquid left in the pan. Keep heat low so you do not overcook the noodles, If the noodles get too soft, they will start to break. Push the noodles to one side of the pan.
Beat Large Egg (2) lightly in a bowl and add to the empty side of the pan. Let the eggs set, as if making a thin omelet. Once set, move the noodles into the top of the egg.
On the empty side of the pan, add the Bean Sprouts (2 cup), green part of the scallions and Fresh Cilantro (1/2 cup) then toss. Break the egg apart, and toss everything together.
Add the cooked tofu and shrimp back to the pan. Toss again and remove from heat.
Roughly chop some Dry Roasted Peanuts (1/4 cup) and add to the pan. Set some aside for the garnish. Toss carefully then plate.
Top with more bean sprouts, cilantro and peanuts. Serve with wedges of Lime (to taste).