8 scallions, white and green parts separated and thinly sliced
1 cup bean sprouts
2 tablespoons roasted salted peanuts, chopped
¼ cup fresh cilantro leaves
Using boiling water, soak noodles according to package instructions; drain and drizzle with sesame oil or any light-colored flavorless oil and set aside. In a small bowl, whisk together lime juice, fish sauce, chili sauce, and brown sugar.
In a wok, heat 1 tablespoon of ghee over medium-high. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add a little more ghee to wok and heat. Add tofu in a single layer and cook until golden brown on both sides, about 5-7 minutes, flipping halfway through. Transfer to cutting board.
Add remaining ghee, carrots, garlic, and scallion whites to wok and cook until softened, about 3-5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with flaked salt. Divide among four plates and top with bean sprouts, peanuts, cilantro, and green scallion tops.