Authentic Pad Thai - alive magazine

Ingredients

• 6 oz (170 g) thin rice noodles (vermicelli), preferably brown rice
• 1/2 block firm tofu
• 2 Tbsp (30 mL) chopped tamarind pulp (or equivalent rice vinegar)
• 1 Tbsp (15 mL) reduced-sodium soy sauce
• 1 Tbsp (15 mL) fish sauce
• 1 Tbsp (15 mL) coconut palm sugar or honey
• 2 dried Thai bird chili, crushed, or 1/4 tsp (1 mL) dried red chili flakes
• 1 Tbsp (15 mL) grapeseed or peanut oil
• 2 garlic cloves, chopped
• 2 cups (500 mL) bean sprouts, plus more for garnish
• 3 large free-range eggs, lightly beaten
• 1/4 cup (60 mL) chopped roasted peanuts, plus more for garnish
• 2 green onions, white and green parts, thinly sliced
• 1 Tbsp (15 mL) dried shrimp (optional)
• 1 lime, sliced into wedges