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