Vegetarian Pad Thai

• 12 ounces flat rice noodles
• 3 tablespoons tamarind pulp (from a pliable block. 1/2 T tamarind concentrate works as well)
• 1 cup boiling water
• 12 cup light soy sauce or 12 cup fish sauce
• 14 cup light brown sugar (measured while packed)
• 2 tablespoons sriracha sauce
• 14 cup peanut oil (plus at least 1 more cup for frying) or 14 cup vegetable oil (plus at least 1 more cup for frying)
• 4 large shallots, thinly sliced
• 1 (16 ounce) package firm tofu, rinsed and cut into 1 inch cubes
• 6 large eggs
• 14 teaspoon salt
• 1 bunch scallion, white & pale green parts cut into 2-inch pieces and halved lengthwise, green parts chopped roughly
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 lb)
• 12 cup roasted peanuts, corasely chopped

1. Cook noodles according to package directions; generally this involves soaking in very hot water for several minutes and rinsing under cool water.
2. Meanwhile, make sauce by soaking tamarind pulp in boiling water in a small bowl, stirring occasionally, about 5 minutes.
3. Force mixture through a sieve into a bowl, discarding seeds and fibers.
4. Alternatively, dissolve tamarind concentrate in hot water.
5. Add soy or fish sauce, brown sugar and Sriracha, stirring until sugar is dissolved.
6. Heat 1 1/2 cups oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8-12 minutes.
7. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl; reserve oil.
8. Spread fried shallots on paper towels to drain.
9. Wipe wok clean.
10. Pat tofu dry.
11. Reheat shallot oil in wok over high heat until hot.
12. Fry tofu in 1 layer, turning occasionally, until golden, 5-8 minutes.
13. Transfer tofu to paper towels to drain using slotted spoon.
14. Pour off frying oil and reserve.
15. Lightly beat eggs and salt.
16. Heat 2 T shallot oil in wok over high heat until it shimmers.
17. Add eggs and swirl to coat sides of wok.
18. Cook, stirring gently with a spatula, until cooked through.
19. Break into chunks with spatula and transfer to a plate.
20. Heat wok over high heat until a drop of water evaporates instantly.
21. Pour in 6 T shallot oil and swirl to coat side of wok.
22. Stir-fry white and pale green scallions, garlic, carrots and remaining shallots until softened, about 1 minute.
23. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes.
24. Add tofu, 1 cup of bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce, until noodles are tender, about 2 minutes.
25. Stir in additional sauce if desired, then stir in eggs and transfer to a serving dish.
26. Sprinkle pad thai with peanuts, fried shallots, and remaining scallions.
27. Serve with lime wedges, remaining bean sprouts, cilantro sprigs, and Sriracha.

rice noodles, tamarind pulp, boiling water, soy sauce, light brown sugar, sriracha sauce, peanut oil, shallots, firm tofu, eggs, salt, scallion, garlic, bean sprouts, peanuts

Taken from www.food.com/recipe/vegetarian-pad-thai-338515 (may not work)