*NOTE: If you are someone who eats fish, adding about a tsp-tbsp (to taste) of fish sauce will add some authentic flavour, I would not add salt if doing so.
*NOTE 2: Serve immediately! The noodles soak up the broth if left to sit and makes the soup thicker and less soupy. Still tastes fine, but texturally different.
EDIT (April 21, 2013):
Today I made this again and served it with a lime wedge for squeezing and a handful of fresh beansprouts to garnish. I also made it with 2 tbsp oil (instead of 3). It was FABULOUS!!! The fresh "zing" of the lime wedge brightened up the flavour amazingly! Will make it like that from now on. (By using 1 tbsp less, you save yourself 30cal and 3g fat per serving!)
Per serving (1/4 of the batch)
341 Calories | 19g fat | 32g Carbs (3g fiber, 2g sugar) | 11g Protein
*The fat is high, I know that. Mostly it comes from the peanuts - but also the oil and the tofu. Next time I will try making this with less oil and see how it goes, I imagine you could make this with half the oil in the recipe.