1Bring a large pot of water to a boil. Add vermicelli to the pot and cook according to the package directions. Drain.
2In a wok or large sauté pan, heat oil over high heat. Add shallots, garlic, ginger, coriander, carrot, and green beans. Add chiles to taste and stir-fry over high heat until vegetables are crisp-tender, about 5 minutes.
3Add coconut milk, soy sauce, and molasses to the wok and bring to a boil. Add frozen Veat, cover it with hot vegetables, and mix until it separates into pieces.
4When pieces are warmed through, add eggs. Crack eggs into the bottom of the wok and dump vermicelli on top. Stir, turning vermicelli to coat with eggs and sauce. Continue stirring until eggs are cooked and lose their glossy appearance. Stir in basil.
5Divide among four plates, top each serving with macadamia nuts, and serve immediately with a wedge of lime alongside.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.