Thinly slice the shallots using a slicer.

Heat peanut or vegetable oil in a wok over medium heat until hot.

Add sliced shallots and reduce heat to medium-low.

Fry shallots, stirring frequently, until golden brown (8-12 minutes).

Strain shallot mixture through a fine-mesh sieve, reserving the shallot oil.

Transfer fried shallots to paper towels to drain and crisp.

Wipe wok clean with paper towels.

Cook noodles in boiling water until just tender (15 seconds - 1 minute).

Drain noodles in a colander and rinse under cold water.

Shake colander to remove excess water and toss noodles with 2 teaspoons of reserved shallot oil.

In a small bowl, stir together chicken broth, ketjap manis, fish sauce, sambal oelek, black pepper, and salt.

Cut tofu into 1-inch cubes and pat dry.

Beat eggs with a pinch of salt.

Heat 1 tablespoon of reserved shallot oil in the wok over medium-high heat.

Add eggs and swirl to form a thin crepe. Cook until barely set (about 2 minutes).

Slide egg crepe onto a cutting board, roll into a cylinder, and cut into 1/2-inch strips. Keep warm.

Heat 3 tablespoons of reserved shallot oil in the wok over high heat.

Stir-fry onions with salt until deep golden (8-10 minutes).

Add garlic and chile, stir-fry for 1 minute.

Add tofu and stir-fry for 3 minutes.

Add snow peas and long beans, stir-fry until crisp-tender (about 5 minutes).

Add sauce and bring to a boil.

Add noodles and stir-fry until hot.

Transfer to a platter, arrange egg strips over noodles.

Sprinkle with scallions and half of the fried shallots.

Serve remaining shallots on the side.

Garnish with sliced cucumber, tomatoes, and lime wedges.