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Combine first 6 ingredients; set aside.
Cook noodles in boiling water 5 minutes or until done.
Drain and rinse with cold water; drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add tofu; cook 7 minutes or until browned, stirring occasionally.
Remove from pan.
Combine egg whites and egg, stirring well with a whisk.
Heat 2 teaspoons oil in pan over medium-high heat.
Add garlic, and sauté 10 seconds.
Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly.
Stir in chili sauce mixture and noodles; cook 2 minutes.
Stir in tofu, bean sprouts, onions, and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
Sprinkle ¼ cup cilantro and peanuts over noodle mixture.
Serve with lime wedges.