Tofu Pad Thai

Step 1
Soak rice noodles in a bowl with enough hot water to cover until slightly softened, about 15 minutes; drain.

Step 2
Whisk vinegar, fish sauce, lime juice, soy sauce, sugar, and tamarind paste in a bowl until sugar is dissolved.

Step 3
Mix paprika and cayenne pepper in a small bowl.

Step 4
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.

Step 5
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.

Step 6
Stir tofu and paprika mixture into green onion mixture; toss to combine.

Step 7
Toss noodles with tofu mixture until mixed; pour vinegar mixture over noodles and toss to coat.

Step 8
Fold eggs and bean sprouts into noodles; cook and stir until sauce is absorbed, about 5 minutes.

Step 9
Garnish with crushed peanuts.