Preheat oven to 180 degrees Celsius.

Soak rice noodles in fish broth until softened.

Dice the tofu into small cubes.

Chop garlic and onion into 2-centimeter pieces.

Heat olive oil in a wok over medium-high heat.

Add onion and garlic to the wok and cook until softened.

Add shrimp and tofu to the wok and cook until golden brown.

Remove from the stove and transfer the shrimp and tofu to an ovenproof saucepan.

Place the saucepan in the oven on the top rack to keep warm and crispy.

Place the soaked rice noodles and remaining fish broth in the wok.

Add eggs, soy sauce, sugar, and bean sprouts to the wok while stirring continuously.

Continue to cook for approximately 3 minutes, or until the noodles are heated through and the sauce has thickened slightly.

Remove the wok from the stove.

Serve the noodles accompanied by the shrimp and tofu from the oven.

Garnish with chopped peanuts and lime wedges.