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A tangy-peanut sauce dresses this DIY takeout of rice noodles, shrimp and tofu for a delicious Asian-inspired feast.
Place the sauce ingredients in a small pot and bring to a low simmer over moderate heat to melt peanut butter and combine flavors.
Heat water to boil for rice noodles.
Heat a large skillet over medium-high to high heat, then add half the oil, 2 turns of the pan. Add shrimp and tofu in 2 piles and toss each, about 3 minutes. Add 1 teaspoon soy sauce and a splash of water. Add another tablespoon of oil, then peppers, scallions and garlic, toss and scoot off to the side.
Drop in rice noodles, cook to package directions.
Whisk up eggs with remaining soy sauce and season with salt and pepper. Add the last tablespoon of oil and the eggs to the pan, scramble the eggs, break them up and scoot them off to the side.
Using tongs or spider, remove the rice noodles and add into the pan with shrimp, tofu, peppers and sprouts, pour sauce over top to combine, garnish with peanuts and cilantro, Thai basil or mint. Serve from pan into shallow bowls.