Pad Thai

I love Thai food. However, sometimes I find that takeout options can be sickly sweet, or too oily, or not spicy enough. I decided to take matters into my own hands, and after finding out how easy this recipe is, I might never order pad thai for delivery again. It is also gluten-free, an added bonus to its simplicity and great taste. This can also easily be non-vegetarian by substituting the tofu for shrimp. Pad Thai (modified from Bon Appétit)

Serves 2-3

8 ounces pad thai rice noodles 3 tablespoons vegetable oil 2 large eggs 1 block tofu, cut into 1-inch cubes 2 cups bean sprouts 6 tablespoons tamarind water, or 3 tablespoons tamarind paste mixed with 3 tablespoons water (I couldn't find tamarind paste, so I used pomegranate paste to the same effect) 3 tablespoons (or more) Thai fish sauce (nam pla) 3 tablespoons simple syrup 5 scallions, thinly sliced. 1/2 teaspoons red pepper flakes 6 tablespoons crushed roasted, unsalted peanuts, divided 2 lime wedges
Soak rice noodles in a large bowl in hot water until firm but not soggy, 5-8 minutes. Drain and set aside. Heat oil until shimmering in a large skillet or wok over high heat. Sear tofu until browned on each side, 10- 15 minutes. Add eggs and scramble for 30 seconds. Add noodles, stir for 30 seconds. Stir in bean sprouts, then add tamarind water, fish sauce, simple syrup, scallions, and red pepper flakes. Cook for one minute. Stir in 1 tablespoon crushed peanuts and season with salt and pepper. Serve immediately with extra peanuts, fish sauce, scallions, and lime wedges.