ingredients:

1 package of dried rice noodles (chantaboon rice stick) (the flat kind)
1/2 lb. tofu
1/3 cup fish sauce
2 tbsp. sugar
1/3 cup rice vinegar
1 tsp paprika
1/3 cup catsup (yes, it's authentic)
1 bunch green onions
a lot of chopped cilantro
2 cloves finely chopped garlic (chop, don't press, or it will burn)
2 eggs
3/4 lb. bean sprouts
1/2 to 1 tbsp. dried chili flakes (use thai ones, not grocery store ones,
or grind up dried chilies to a coarse texture in the blender)
2/3 cup ground unsalted dry-roasted peanuts
oil for cooking
warm water


preparation:

soak the noodles for about a half hour in enough warm water to cover
them, until they're flexible but not too soft.

cut up the tofu, rinse the bean sprouts, grind the peanuts, slice
the green onions, and chop the cilantro.  put all the tofu and 
half of each of the other things in a pile.  put the other halves
of each item in individual dishes to be used as garnishes.  (i
just dump all of everything into the pan because that's how i
like it, but YMMV.)

mix the fish sauce, sugar, vinegar, paprika, and catsup together
in a bowl until the sugar is dissolved.

heat the wok on high, add oil, and fry the garlic and chilies for 
about a minute, until it is golden but not brown.  (pay close
attention to what you're doing or you'll burn the garlic!)  add 
the noodles and toss them to coat them with oil.

add the fish sauce mixture and bring it to a boil, tossing to coat
the noodles.  reduce the heat to medium and cook, stirring frequently
to prevent the noodles from sticking, until the noodles are tender.

push the noodles to the sides of the wok to clear the bottom.  add
a little more oil.  break the eggs into the oil and scramble them.
then let them set undisturbed until they are cooked.  mix them
gently with the noodles, so that they break into pieces but don't
disappear.

dump the plate of tofu and vegetables into the wok and toss 
everything until it's warm.

serve with tuong ot-toi viet-nam and lime wedges.