Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Ingredients: 12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho); 3 tablespoons tamarind (from a pliable block); 1 cup boiling-hot water; ½ cup light soy sauce; ¼ cup packed light brown sugar; 2 tablespoons Sriracha; 1 bunch scallions; 4 large shallots; 1 (14- to 16-ounce) package firm tofu; 1½ cups peanut or vegetable oil; 6 large eggs; 4 garlic cloves, finely chopped; 2 cups bean sprouts (¼ pound); ½ cup roasted peanuts, coarsely chopped; Lime wedges, cilantro sprigs, Sriracha (for serving); Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok