Soak dry noodles for at least 1 hour in warm water then rinse under cold water. Drain then set aside.

In a small bowl, make the pad thai sauce by combining tamarind paste, soy sauce, brown, sugar, & vegetarian mushroom “oyster” sauce. Set aside.

Heat a large wok or pan on medium-high heat, then add about 1 tablespoon of oil. Add in shallots. Cook for about 1 minute, or until golden, then toss in garlic and saute for a couple more seconds, or until soft & fragrant.

Add tofu and cook for about 1-2 minutes, or until heated through then toss in shredded carrots. Cook for about another minute, until they’re tender but still crunchy.

Toss in noodles, pour sauce on top, and gently stir until the noodles have absorbed the sauce. Taste the noodles to make sure they’re tender. If not, a little more water a tablespoon at a time & continue to cook until the noodles are soft and tender. Be careful not to add too much water so the flavor of the noodles doesn’t water down.

Push ingredients to the side of the wok, pour about a tablespoon of oil into the empty side of the wok and crack 2 eggs. Let it cook for about 1 minute or until the whites begin to set, then scramble them. Allow them to finish cooking through, then mix them with the rest of the ingredients.

Toss bean sprouts and green onions. Give it a final few tosses to combine well. Serve with lime wedges and chopped peanuts on the side. Enjoy!