Makes 4 to 6 servings

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 + 3/4 tsp for eggs
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
1/3 cup 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


1. Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

2. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

3. Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise. Cut shallots crosswise into very thin slices.

4. Rinse tofu, then cut into 1-inch cubes and pat very dry.

5. Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Spread fried shallots on paper towels. (Shallots will crisp as they cool.)

6. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon.

7. Lightly beat eggs with 3/4 teaspoon soy sauce. Add eggs to hot oil and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

8. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

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

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

Sprinkle pad thai with peanuts and fried shallots and serve with, cilantro sprigs, and Sriracha.

from Planet Green's Food and Health