Vegetarian pad thai

Ingredients

• 200g dried rice stick noodles
• 3 cloves garlic, peeled and chopped
• 2 birds eye chilies, deseeded and chopped (optional)
• 3 coriander roots, roughly chopped
• 2 tsp peanut oil
• 2 eggs, lightly beaten
• 1 red onion, finely sliced
• 1 tbs tamarind concentrate
• 2 tsp brown sugar
• 125g tofu, cut into 2cm pieces
• ¼ cup roasted unsalted peanuts, chopped
• 3 cups bean sprouts
• 6 shallots, finely sliced
• 2 tbs soy sauce, reduced salt
• 1 tbs lime juice
• 1 lebanese cucumber, cut into matchsticks
• 2 tbs coriander leaves, whole
• 1 tbs mint leaves, whole
• lime wedges to serve