Drain tofu, rinse under cold water, and pat dry. Cut into ½" cubes. Thoroughly rinse produce and pat dry. Halve lime. Thinly slice green onion at an angle (called a “bias” cut). Chop garlic into thin slivers. Stem cilantro.

Bring a medium pot of water to a boil, remove the pot from the heat, and add the vermicelli. Let the vermicelli soak until tender, about 5 minutes. (Rice vermicelli only needs to be soaked in hot water, instead of boiled.) Drain, pat dry, cut into 3" lengths, and return to the pot.

In a mixing bowl, whisk together juice of the lime, fish sauce, soy sauce, brown sugar, 1 tsp. of sambal to taste (sambal can be spicy), ⅔ of green onion (reserving a pinch for garnish), and chopped garlic. Place the sauce in the pot with the cooked noodles, ensuring even coating, and let sit and marinate while you cook the eggs.

Heat a large pan and 1 tsp. olive oil over medium heat. Once hot, add the liquid egg, stirring constantly until light and fluffy. Add a pinch of salt and pepper. Remove from pan and set aside.

Heat the same pan that you cooked the eggs in over medium heat. Add 1 tsp. olive oil and tofu and cook for 1 minute or until warm. When warmed, add the vermicelli, sauce, and eggs, stirring occasionally for 2-3 minutes until warmed throughout.

Place the Pad Thai in a bowl, ensuring an even portion of tofu, eggs, and vermicelli. Garnish with bean sprouts, peanuts, cilantro leaves, and remaining sambal and green onions. Serve with chopsticks.