Vegetable Pad Thai

Soak rice noodles in hot water for 5-7 minutes, or until tender but still firm to the bite. Drain and set aside. Press the tofu to remove excess water, then cut into cubes. Prepare the sauce: combine tamarind paste, soy sauce, brown sugar, water, and chili flakes in a bowl. Julienne the carrot, slice the bell pepper and green onions, mince the garlic and shallots.

Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

Add another 1 tbsp of oil to the wok if needed. Add the minced garlic and shallots and stir-fry for 1 minute until fragrant. Add the julienned carrot and red bell pepper, and stir-fry for 2-3 minutes until slightly tender but still crisp.

Return the tofu to the wok. Add the drained rice noodles and the Pad Thai sauce. Toss everything together thoroughly to coat the noodles and vegetables with the sauce. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and the noodles are heated through. Finally, add the bean sprouts and half of the green onions, and toss quickly.

Serve immediately. Garnish with the remaining green onions, crushed roasted peanuts, and fresh cilantro. Serve with lime wedges on the side for squeezing fresh juice to taste.