Pad Thai

Very loosely based on recipe in Bon Appétit | January 2012, by Andy Ricker Pok Pok, Portland. The original recipe calls for preserved radish and shrimp,

10 ounces pad thai rice noodles (1 box)
3 tablespoons vegetable oil
3 large eggs, room temperature
1 block tofu, cubed
1-2 cups bean sprouts, carrots or sliced napa cabbage

1-2 cloves garlic
1 bunch scallions, chopped
1 packet of red chile flakes (1/4 tsp or so)

Sauce
NOTE:  The tamarind taste is still too strong for Nick.  It needs a 3:1 ratio of sweet:tamarind to get the correct taste.  Next time try a different tamarind paste (this was very dark).  Or try 1 tbsp tamarind paste:2-3 tbsp water.
2 tbsp tamarind paste mixed with 2 tbsp water
3 tbsp (or more) Thai fish sauce (nam pla)
3 tbsp brown sugar simple syrup

2-3 tbsp ketchup

Garnish
2 tablespoons crushed roasted, unsalted peanuts, divided
2 lime wedges
Chopped cilantro

1. Place noodles in a large bowl; pour hot water over to cover; soak for 5-10 minutes.  Or soak 1 hour in room temp water.  
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Mix tofu cubes in salted flour and let sit 15 minutes (so flour doesn't flake off when frying). Fry in a small amount of oil.  Reserve tofu and oil.
3. In wok, add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. 
4. Add noodles and cook for 1 minute. Stir in sprouts/cabbage/carrots. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. 
5. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
6. Garnish with  peanuts, scallions, and lime wedges.