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Preparation

1. To prep ingredients before cooking, mince palm sugar; dice tofu into 1/2” pieces; mince garlic cloves; cut chives into 1/2” pieces; finely chop slaw mix, preserved radish and peanuts; cut lime into 4 pieces.
2. Bring a large saucepan of water to a boil over high heat. Remove from the heat, add the rice noodles, and stir briefly to separate them. Soak the noodles until they are loose and pliable, about 5 minutes. Drain and set aside.
3. Meanwhile, place vinegar in a small bowl and add palm sugar, soy sauce and chili sauce. Stir to combine then set aside.
4. Place 1-1/2 tablespoons oil in the wok, add the tofu and stir-fry until the tofu starts to brown, about 1 to 2 minutes. Transfer to a plate.
5. Add the minced garlic to the wok with 1 tablespoon oil and stir-fry for a few seconds. Add the reserved noodles and half of the chives, and stir-fry for a few seconds more. Pour in the reserved vinegar mixture, stir to combine, and then add slaw mix, radish and half of the bean sprouts. Stir-fry until the noodles are coated with sauce, about 1 to 2 minutes.
6. Push the noodles to the side of the wok, pour the eggs into the free space, and scramble, stirring with a rubber spatula until almost cooked through, about 1 minute. Add the reserved tofu and the remaining chives and toss all the ingredients together until combined.
7. Transfer to a serving platter and garnish with the remaining bean sprouts, peanuts, and lime wedges. Serve immediately.