Tofu Pad Thai

hot water to cover

1 (12 ounce) package dried rice noodles

¼ cup rice vinegar

¼ cup fish sauce

½ lime, juiced

2 tablespoons soy sauce

2 teaspoons white sugar

⅛ teaspoon tamarind paste

1 tablespoon paprika

1 teaspoon ground cayenne pepper

1 tablespoon vegetable oil

2 eggs, beaten

1 tablespoon vegetable oil

1 bunch green onions, chopped

3 cloves garlic, minced

1 (8 ounce) container tofu, drained and cubed

1 cup bean sprouts

½ cup coarsely chopped dry roasted peanuts

Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.

Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.

Mix paprika and cayenne pepper in a small bowl.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir eggs in the hot oil until lightly cooked. Transfer eggs to a bowl.

Heat remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Cook and stir green onions and garlic together quickly, about 10 seconds.

Stir tofu and paprika mixture into green onion mixture; toss to combine.

Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.

Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.

Garnish with crushed peanuts.