First, start with the noodles. You will use rice sticks, the kind which are wide and broad. Soak them first in hot water until they soften, about 20 minutes, and then boil them for 5 more minutes or so until they are just done, but not mushy. You may have to keep watch on them, and taste for done-ness. When they are done, drain and rinse. Let rest in a colander. In the meantime, you can prepare the vegetables: I used bean sprouts, julienned carrots, chopped bok choy, green onion. I don't stick to traditional recipes; it's okay to use whatever vegetables you like. Also, you should use fried tofu, which can be purchased in the refrigerated section of your local Asian grocery.
Chop the tofu into small cubes. Heat the wok or skillet, and saute some chopped garlic in olive oil for a few minutes. Add 3 lightly beaten eggs, and scramble. Then, throw in your chopped veggies, noodles and tofu. Stir fry until everything is heated through. Add a mixture of 1/4C fish sauce (note: there is a vegetarian fish sauce, available at Vietnamese groceries. It does not have the anchovy, but it contains a mixture of soy beans, salt, sugar, water, chili, and citric acid as a preservative since this type isn't fermented), 1/4C lime juice, and 2T sugar (double if necessary). If you like it spicy, you may add crushed red pepper, chili sauce or sriracha -- but in our house we add it after serving, to suit individual varying tastes. Toss in chopped peanuts and green onion.bento lunch :)