In a bowl, rehydrate rice noodles in warm water, ten minutes. Drain and set aside.
In another mixing bowl, whisk together the soy sauce, lime juice, chili sauce and brown sugar. Set aside.
Heat a skillet over med high heat until hot. Add 1/2 tsp. vegetable oil and swirl to coat the pan. Add beaten eggs and cook, spread out. Remove from skillet to a cutting board. Once cooled, roll up the eggs and thinly slice into ribbons. Set aside.
Add 1 1/2 tsp. vegetable oil to a wok over med-high heat. Add the shrimp and cook until pink, removing to a bowl when done.
Add 1 tbsp. vegetable oil to the wok. Brown the tofu cubes in the oil, about three minutes, constantly stirring and flipping. Add the garlic, carrots, bel peppers, scallion whites and stir fry Until softened, another three minutes.
Add the noodles and half of the sauce, stirring to combine. Simmer for one minute.
Add the egg ribbons and shrimp, lightly tossing to combine. Warm all ingredients thoroughly before laying on a serving platter.
Drizzle the remaining sauce over the dish, garnishing with the julienne peppers, bean sprouts, chopped peanuts, green scallions and fresh cilantro leaves. Serve immediately.