Ingredients

12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)

3 tablespoons tamarind (from a pliable block)

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 (14- to 16-ounce) package firm tofu

1 1/2 cups peanut or vegetable oil

6 large eggs

4 garlic cloves, finely chopped

2 cups bean sprouts (1/4 pound)

1/2 cup roasted peanuts, coarsely chopped

• Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
• Accompaniments: lime wedges; cilantro sprigs; Sriracha

Description

In Thailand, People Are Fiercely Loyal To Their Favorite Pad Thai—which Is Painstakingly Made One Plate At A Time. After A Taste Of This Quicker...

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