Step 1

1 Prepare the rice noodles according to the package directions, then drain them

Step 2

2 Most rice noodles simply require a quick soak in boiling water for a few minutes until they’re tender

Step 3

3 Whisk together the tamarind paste, water, maple syrup, soy sauce

Step 4

4 Sriracha and garlic in a medium bowl until smooth; this your sauce

Step 5

5 Ready for the tofu two ways? Remove the block of tofu from its package and drain any liquid

Step 6

6 Stand it on a short side and slice it in half lengthwise, then grab one half and crumble it into a bowl; this will be your scrambled-egg stand-in

Step 7

7 Cut the remaining slab of tofu into rectangles about 1 1/2 inches long and 1/2-inch thick

Step 8

8 Place them on a clean dish towel or paper towel, and place another towel over the slices

Step 9

9 Let them sit for 5 minutes

Step 10

10 Mix the cornstarch and kosher salt in a medium bowl

Step 11

11 Toss each tofu slice in the cornstarch mixture until it’s well coated, then give each one a tap to shake off any excess coating

Step 12

12 Place them on a plate as you work

Step 13

13 Most of the cornstarch mixture will be leftover when you’re done; you can discard it (working with an extra-large quantity makes it easier to get an even coating on your tofu)

Step 14

14 Heat the oil until shimmering over medium-high heat in a large nonstick skillet

Step 15

15 Add the coated tofu slices in a single layer -- don’t let them touch each other -- and cook each side until browned and crisped, 3 to 4 minutes per side

Step 16

16 Transfer the pan-fried tofu slices to a wire rack to cool while you cook the rest of the veggies

Step 17

17 Add the bell pepper, radish and three-quarters of the scallions to the skillet

Step 18

18 Cook for 2 to 3 minutes until the vegetables are softened

Step 19

19 Reduce the heat to medium-low, then add the cooked noodles, pan-fried tofu, crumbled tofu and the sauce mixture

Step 20

20 Gently toss until the sauce coats everything and it is heated through, about a minute or two, then remove from the heat

Step 21

21 Taste, and add a shake of soy sauce as needed

Step 22

22 Divide the pad thai among bowls and top with the remaining scallions, bean sprouts and crushed peanuts