Place dried noodles in warm water to soak for 15-20 minutes.

Meanwhile, pour vegetable oil into a medium skillet to a depth of 2 inches. Place over medium heat until a bit of tofu added to the pan sizzles at once. Line a plate with paper towels and place near the stove.

When oil is ready, add tofu in small batches to discourage them from sticking together. Fry, turning to cook evenly, until crispy and golden, about 2 minutes. Using a long-handled wire strainer or a slotted spoon, remove from oil, draining over pan briefly and transfer to prepared plate.

hen noodles are very limp and white, drain and measure out 2 1/2 cups. Set near stove.

Heat a wok or a large, deep skillet over medium high heat. Add 1 tablespoon oil and swirl to coat pan. Add garlic and toss until golden, about 1 minute. Add egg and tilt pan to coat surface in a thin sheet. As soon as egg is opaque and beginning to set, scramble well and transfer to a serving platter.

Add 2 more tablespoons oil to pan and heat for 30 seconds. Add softened noodles and, using a spatula, spread and pull noodles into a thin layer covering surface of pan. Then scrape down into a clump again and gently turn over.

Add vegetable stock, tamarind, bean sauce, sugar, soy sauce and salt and toss well. Hook loops of noodles with edge of spatula and pull up the sides, spreading out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add pepper flakes and about half of the peanuts and turn noodles a few more times.

Set aside a little less than half of the bean sprouts for garnish. Add remainder to pan along with green onions and cooked egg. Toss well and cook until bean sprouts and green onion tops are shiny and beginning to wilt, 1 to 2 minutes more. Transfer to serving platter and squeeze lime wedges over top. Garnish with remaining peanuts and bean sprouts on one side and serve at once.