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1
Place 3 to 4 paper towels on a plate, add the tofu, top with additional towels, place another plate on top, and weight down with a heavy skillet to extract the excess moisture, for about 15 minutes.
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2
Rinse with cold water and drain.
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3
Cut the tofu into strips about 1 1/2 inches long, and 1/2 inch wide and thick.
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4
Heat a wok over high heat, add 1 tablespoon of oil, swirl to coat the pan, and when hot, add the tofu and stir-fry until golden, about 20 seconds.
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5
Remove and drain on paper towels.
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6
Add a little more oil, to the wok if necessary, heat, and add the eggs.
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7
Allow the eggs to set, turning over as needed until cookeddont scramble.
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8
Remove and cut into chunks.
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9
Add additional oil, if necessary, and add the chiles, garlic, and shallots, then stir for 15 to 20 seconds, or until fragrant.
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10
Stir in the vinegar and sugar.
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11
Add another tablespoon of the oil, and when its very hot, add the noodles and toss to stir-fry, adding a little water if the mixture starts to dry.
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12
To stir-fry, spread and pull the noodles into a thin layer, scrape, and gently turn them over.
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13
Repeat this process several times until the stiff, white noodles soften and curl.
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14
Season the noodles with the fish sauce and turn them until coated.
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15
Add the basil (if using), bean sprouts, peanuts, and onions and toss.
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16
Return the tofu and eggs, and toss to mix.
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17
Taste and adjust the seasonings.
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18
To serve: place the pad thai on a serving platter and garnish with the cilantro.
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19
Arrange the limes around the platter; guests can squeeze the lime over the top before eating.
