Heat up 2 cups of water in a pot over high heat. When water starts boiling, add rice noodles and stir to separate. Cook until barely tender to bite, 4 – 5 minutes. Then drain. If not using immediately, rinse well to keep noodles from sticking together, drain again.

Heat up oil in a pan. Place Tofu cubes and Soy bean sprouts and sautee at high heat for 5 to 10 minutes until they turn slightly golden brown from the outside.

Whisk eggs and add them to the pan. Turn heat down to medium. When egg starts to become firm, scramble into small pieces.