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1
Place tamarind in a bowl, cover with the boiling water and let sit until softened.
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2
Press the pulp through a sieve into a bowl and discard seeds and solids.
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3
Combine orange juice, tamarind pulp, vinegar, honey, basil and salt and pepper in a blender and blend until smooth.
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4
Strain the mixture through a mesh strainer.
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5
Return to the blender, with the motor running, slowly add 6 tablespoons of the oil and blend until emulsified.
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6
Heat remaining 2 tablespoons of the oil in a large nonstick saute pan over high heat.
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7
Season shrimp on both sides with salt and pepper and add to the pan.
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8
Stir in the tamarind glaze, turn the shrimp over and continue cooking until shrimp is cooked through and glazed.
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9
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes.
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10
Drain well in a colander and cover with a dampened paper towel.
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11
Place the tamarind in a bowl and cover with the boiling water, let sit until soft, about 10 minutes.
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12
Force the mixture through a sieve (including the water) into a bowl, discarding seeds and fibers.
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13
Add soy sauce, brown sugar, and hot sauce to the tamarind, stirring until sugar has dissolved, set aside.
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14
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes.
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15
Remove the shallots with a slotted spoon to a plate lined with paper towels.
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16
Reheat shallot oil in wok over high heat until hot.
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17
Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes.
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18
Transfer tofu to paper towels using a slotted spoon.
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19
Transfer the frying oil to a heatproof glass and reserve.
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20
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water.
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21
Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers.
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22
Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through.
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23
Break into chunks with spatula and transfer to a plate.
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24
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok.
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25
Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
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26
Add noodles and stir-fry over medium for about 2 minutes.
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27
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.
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28
Stir in additional sauce, if desired, then stir in the eggs.
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29
Transfer to a large shallow serving dish and top with the shrimp, crispy shallots, Thai basil, cilantro and peanuts.
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30
Serve lime wedges on the side.
