Prepare the rice noodles according to package directions and drain.

Combine rice vinegar and 1 tablespoon of sugar, stirring until the sugar dissolves. Add sliced banana pepper and set aside to create the vinegar mixture.

Place tofu on several layers of paper towels, cover with more paper towels, and press down occasionally for 20 minutes to remove excess moisture.

In a small bowl, combine the remaining 1 teaspoon of sugar, lime juice, soy sauce, and fish sauce to create the sauce.

Lightly beat the eggs with salt.

Heat a large wok over high heat with 1 1/2 tablespoons of peanut oil, swirling to coat the wok.

Add minced garlic and stir-fry for 15 seconds until fragrant.

Add the chicken strips and stir-fry for 2 minutes, or until browned.

Add the pressed tofu and cook for 1 minute on each side, or until browned.

Pour the egg mixture into the wok and cook for 45 seconds, or until the egg begins to set around the chicken and tofu.

Remove the egg mixture from the pan and cut into large pieces.

Add the remaining 1 1/2 tablespoons of peanut oil to the wok, swirling to coat.

Add 2 cups of bean sprouts, green onions, and dried shrimp to the wok and stir-fry for 1 minute.

Add the cooked rice noodles and soy sauce mixture to the wok and stir-fry for 2 minutes, tossing until the noodles are lightly browned.

Add the reserved egg mixture to the wok and toss to combine.

Arrange the remaining 2 cups of bean sprouts on a platter.

Top with the noodle mixture.

Sprinkle with chopped peanuts and cilantro.

Serve immediately with the prepared vinegar mixture.