Vegetarian Pad Thai

Ingredients

• 12 ounces flat rice noodles
• 3 tablespoons tamarind pulp (from a pliable block. 1/2 T tamarind concentrate works as well)
• 1 cup boiling water
• 1/2 cup light soy sauce or fish sauce
• 1/4 cup light brown sugar (measured while packed)
• 2 tablespoons sriracha sauce
• 1/4 cup peanut oil or vegetable oil (plus at least 1 more cup for frying)
• 4 large shallots, thinly sliced
• 1 (16 ounce) package firm tofu, rinsed and cut into 1 inch cubes
• 6 large eggs
• 1/4 teaspoon salt
• 1 bunch scallion, white & pale green parts cut into 2-inch pieces and halved lengthwise, green parts chopped roughly
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 lb)
• 1/2 cup roasted peanuts, corasely chopped

Directions

1. 1

   Cook noodles according to package directions; generally this involves soaking in very hot water for several minutes and rinsing under cool water.

2. 2

   Meanwhile, make sauce by soaking tamarind pulp in boiling water in a small bowl, stirring occasionally, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Alternatively, dissolve tamarind concentrate in hot water. Add soy or fish sauce, brown sugar and Sriracha, stirring until sugar is dissolved.

3. 3

   Heat 1 1/2 cups oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8-12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl; reserve oil. Spread fried shallots on paper towels to drain. Wipe wok clean.

4. 4

   Pat tofu dry. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, turning occasionally, until golden, 5-8 minutes. Transfer tofu to paper towels to drain using slotted spoon. Pour off frying oil and reserve.

5. 5

   Lightly beat eggs and salt. Heat 2 T shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat sides of wok. Cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

6. 6

   Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 T shallot oil and swirl to coat side of wok. Stir-fry white and pale green scallions, garlic, carrots and remaining shallots until softened, about 1 minute.

7. 7

   Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, 1 cup of bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce, until noodles are tender, about 2 minutes.

8. 8

   Stir in additional sauce if desired, then stir in eggs and transfer to a serving dish.

9. 9

   Sprinkle pad thai with peanuts, fried shallots, and remaining scallions. Serve with lime wedges, remaining bean sprouts, cilantro sprigs, and Sriracha.