Pad Thai: Reloaded - Alton Brown

Ingredients

• 8 ounces firm tofu, not silken
• 4 ounces medium Thai rice noodles
• 2 tablespoons seedless tamarind paste
• 3/4 cup boiling water
• 1/2 cup low-sodium soy sauce
• 1 tablespoon rice wine vinegar, divided
• 1/4 teaspoon Chinese five-spice powder
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar
• 2 tablespoons peanut oil, divided
• 2 tablespoons dried shrimp
• 2 tablespoons sweet preserved radish
• 1 cup thinly sliced scallions
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 1 cup mung bean sprouts, divided
• 1/2 cup chopped roasted, salted peanuts, divided
• Thai dried chile flakes, to taste, if desired
• 1 lime, cut into wedges