Vegetarian Pad Thai

Ingredients

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

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