Tenderize the Chicken – In a bowl, mix 1 tsp baking soda with 1 cup water. Add the sliced chicken and let sit for 15 minutes. Rinse thoroughly with cold water and pat dry.
In a small bowl, whisk together the sauce ingredients until well combined.
Heat 1/2 tsp oil in a large pan or wok over high heat. Add the chicken and cook for 4-6 minutes until golden and fully cooked. Remove from pan.
Add the other 1/2 tsp oil and add the carrots, diced tofu and stir for 1 minute. Add the rest of the vegetables minus the bean sprouts and green onion and cook for 1-2 minutes.
Make a whole in the middle of the pan and add the whisked egg, scramble it quickly, then mix with the rest of the vegetables and tofu.
Add cooked noodles, cooked chicken, bean sprouts and sauce and toss everything together for 2-3 minutes until evenly coated and heated through. Add the Green onion and let the residual heat cook it.
Divide into bowls and top with crushed peanuts, extra green onion, and lime wedges. Enjoy!
