- 12 ounces dried flat noodles
- 3 tablespoons tamarind paste
- 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 1/2 cups peanut or vegetable oil
- ½ cup of peanut butter
- 3 large eggs
- 4 garlic cloves, finely chopped
- 2 cups bean sprouts (1/4 pound)
- 1/2 cup roasted peanuts, coarsely chopped
- 1 lime cut into 4 wedges
· 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.
· When the noodles are soking, make sauce by add the tamarind paste in boiling-hot water in a small bowl. Add soy sauce, brown sugar, peanut butter and Sriracha, stirring until sugar has dissolved.
· Cut scallions into 2-inch pieces, using both the white and green parts.
· Cut shallots into thin slices
· Heat oil in wok over medium heat until hot, fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
· Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs 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.
· Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
· 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.
· 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 lime wedges, cilantro sprigs, and Sriracha.