Vegetarian Pad Thai

Name: 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