12 oz fresh rice noodles
3 tbsp peanut (or vegetable) oil
2 large eggs, lightly beaten
2 garlic cloves, minced
1 large yellow onion, cut into thin wedges
2 oz fried tofu, thinly sliced
1 Thai chili, lazily seeded and thinly sliced (go ahead and remove all seeds or use a less spicy chili if you don't like spicy food)
1 large bunch flowering chives, trimmed and cut into 1 to 2-inch lengths
1/2 cup roasted unsalted peanuts, finely chopped
1 tsp ginger, minced
2 tbsp dark soy sauce
2 tbsp light soy sauce
3 tbsp cilantro, roughly chopped
Open the package of fresh rice noodles and either soak in hot water to loosen, or microwave the noodles for 30 second intervals, loosening them as much as possible (without tearing or ripping them) between intervals until you can separate them easily. Set aside.
Heat 1 tbsp oil in a wok over medium heat. Swirl the oil around to coat. Add the eggs and tilt the wok until the eggs form a thin layer. Wait until the eggs are almost set, about 1-2 minutes, and then flip. Cook just until the eggs have set and remove from the pan. Set aside until cool enough to handle, then slice into thin strips.
Add 1 tbsp oil to the wok. Raise the heat to medium-high. Once the oil is hot, add the onion and stir-fry until just beginning to soften and turn a little brown around the edges, about minutes. Add garlic and ginger and cook, stirring often, until the onions are softened and the garlic and ginger are fragrant, about 30 seconds to 1 minute. If the wok starts to look dry at any time, add more oil. Add tofu and chili. Stir-fry briefly until ingredients are well-combined. Add the noodles and reduce the heat to medium. Stir-fry until noodles are heated through, about 4 minutes. Add garlic chives, most of the ground peanuts (set aside about 1 tbsp peanuts as garnish) and the egg. Stir-fry about 30 seconds to 1 minute to combine, then add in both soy sauces. Stir-fry again until well-combined. Garnish with cilantro and remaining peanuts.
Serve with lime wedges (if desired).