1. Cook the rice noodles in boiling water according to the packet instructions, then drain, rinse, drain again and mix with the sesame oil.
2. Cut the spring onions into rings and reserve the green rings for garnishing. Chop the coriander and divide the broccoli into florets. Chop the tofu and peanuts. Peel the carrots and cut into fine strips.
3. Whisk the eggs with 1 tbsp soy sauce.
4. For the sauce, mix the remaining soy sauce with the lime juice, peanut butter, chilli sauce and sugar.
5. Heat the oil in a wok or frying pan.
6. Stir-fry the carrots, white spring onions and broccoli for about 2 minutes. Add the tofu and fry for another 5 minutes until golden brown.
7. Pour the egg mixture over the tofu and stir-fry until just set.
8. Add the noodles, sauce and beansprouts and toss everything together for 3-4 minutes until heated through.
9. Season to taste, arrange on plates and sprinkle with coriander, green spring onion rings and peanuts. Serve with lime wedges.
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