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In a small bowl whisk together lime juice, fish sauce, chili sauce, and brown sugar.
In a large nonstick skillet, heat ½ teaspoon oil over medium-high, tilting to coat the pan. Add the eggs, swirl to coat the bottom and cook until just set, flipping halfway through. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips.
Add 4 teaspoons oil to skillet; add tofu in a single layer and cook until golden brown on both sides, approximately 5-7 minutes, flipping halfway through. Transfer to paper towels to soak up any excess oil and then slice into strips.
During the last batch, cook rice noodles according to package directions for pasta; drain.
Add 1 ½ teaspoons oil, carrots, garlic, and scallion whites to skillet. Cook until softened, about 5 minutes.
Add lime juice mixture and bring to a simmer. Add noodles, and cook, stirring gently until warm and well combined.
Add tofu and eggs and toss to combine. Salt to taste. Serve immediately with peanuts, chopped cilantro, and scallion greens, if desired.