Place 3 paper towels, folded in half, in a shallow dish. Place tofu on paper towels. Cover with 3 more paper towels, folded in half. Firmly press down on tofu to remove excess liquid. Remove paper towels and repeat process, placing a heavy bowl or other weight on top of towels, pressing down on tofu. Let stand 15 minutes. Repeat with remaining 6 paper towels for 15 minutes.
Place noodles in a large bowl; cover with very hot tap water. Soak noodles according to package directions for stir-frying, about 25-30 minutes (do not cook). Drain.
Meanwhile, in small bowl, combine corn starch, sesame oil and salt. Add chicken; toss to coat. Set aside. In medium bowl, combine chicken broth, fish sauce, tamarind, brown sugar and chile garlic sauce; mix until well combined. Set aside.
Remove tofu from paper towels; slice and set aside. Have remaining ingredients prepped, measured and ready to go.
In wok or large skillet, heat 2 tablespoons peanut oil over high heat. When shimmering, add chicken; stir-fry until cooked through. Remove from wok to a bowl; set aside.
Add 1 tablespoon oil to wok. Add sliced tofu and cook until lightly browned, turning occasionally. Remove to bowl with chicken. Add 1 tablespoon oil to wok; add eggs and green onions; stir-fry until eggs are just set, breaking up. Remove to bowl with chicken and tofu. Wipe out any cooked on egg from wok.
Add remaining 1 tablespoon oil to wok; when hot add fish sauce mixture and drained noodles. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling and glossy (about 5-6 minutes).
Add chicken, tofu, scrambled eggs, bean sprouts and cilantro; toss to combine. Remove from heat and serve. Garnish with peanuts and lime wedges.