Drain the liquid from the package of tofu, and cut the block into 6 slices. Lay a paper towel on a baking sheet, then spread the slices of tofu out with another paper towel over the top of the slices.
Lay another baking sheet on top, and weigh it down with some heavy cookbooks or a cast iron skillet. Leave it to sit for 15 minutes (30 minutes if there is time) to drain the excess liquid from the tofu. Cut the slices into about 1/4 inch cubes.
While waiting for the tofu to drain, in a large bowl whisk together 3/4 of the oil, vinegar, sugar, chili sauce, peanut butter, fish sauce, and Palcha sauce.
In a medium-sized pot, boil the thai noodles according to package instructions, typically only a few minutes. Strain noodles when cooked.
In a medium-sized skillet, over medium heat, add remaining oil and garlic. Sauté about 1-2 minutes, until fragrant.
Add cubed tofu and cook until lightly browned, about 10 minutes.
In a small bowl, whisk eggs then add to the skillet, stirring constantly, about 2 minutes, until scrambled.
Stir in the cashews and scallion. Remove from heat and add drained Thai noodles, sauce mixture, and lime juice.
Plate and serve. Garnish with cilantro, lime slices, and carrots.