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

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