Spicy Toronto Pad Thai

Submerge the rice noodles in a large container, pouring in sufficient scalding hot water to completely submerge them. Allow the noodles to rehydrate for 30 minutes, then drain and set them aside.

Combine the tamarind paste with boiling water in a bowl, stirring until it's thoroughly incorporated and mixed. Let the mixture rest for 15 minutes to allow the flavors to meld, then strain it through a fine-mesh sieve to separate the liquid from any solids. Discard the solids and reserve the strained tamarind mixture.

In a separate bowl, whisk together the strained tamarind paste with ketchup, lime juice, soy sauce, sugar, and chili paste until well combined.

Heat a substantial amount of vegetable oil in a large wok over medium-high heat, causing the oil to shimmer and dance. Cook and stir the minced garlic and cubed tofu until the tofu develops a golden-brown color on its surface, approximately 3 to 4 minutes. Introduce the eggs into the wok and scramble them for 30 seconds before adding the noodles, tamarind mixture, and bean sprouts. Stir-fry until the noodles are fully separated, heated through, and coated with a rich sauce, around 5 minutes. Finally, sprinkle the dish with crushed peanuts and thinly sliced green onions