Thai Rice Noodles with Tofu with Cilantro

1. Put noodles in large bowl and add enough hot water to cover. Let stand until softened; about 20 minutes. Drain. 2. Meanwhile, stir together ketchup, fish sauce, and brown sugar in bowl and set aside. 3. Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add egg substitute and cook, stirring to form small curds, until set, about 1 minute. Transfer eggs to medium bowl. 4. Add remaining 2 teaspoons oil to skillet. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tofu and cook, stirring occasionally until heated through, about 3 minutes. Add to scrambled eggs. Add noodles, broth, and ketchup mixture to skillet and cook, stirring, until noodles have absorbed almost all liquid, about 5 minutes. Return tofu-egg mixture to skillet along with scallions and cilantro; cook, stirring about 30 seconds. Transfer noodle mixture to platter and sprinkle with peanuts. Serve with sriracha and lime wedges.