Gather all your equipment: a wok or large skillet, spatula or tongs, a pot for soaking noodles, and small bowls for sauces and toppings. Set everything within reach for a smooth workflow.
Soak the rice noodles in hot water for about 15 minutes until they become just tender but not mushy. Drain thoroughly and toss lightly with a little oil to prevent sticking. Set aside.
Press the tofu to remove excess moisture, then cut into small cubes. Marinate briefly in a splash of soy or just season lightly if desired.
In a small bowl, whisk together tamarind paste, sweet soy sauce, and maple syrup to create your savory, tangy sauce. Adjust for balance if needed.
Heat your wok over high heat until very hot. Add a tablespoon of oil and swirl to coat the surface. Carefully add the tofu cubes and fry, stirring frequently, until golden and crispy, about 4-5 minutes. Remove and set aside.
In the same wok, add a little more oil if needed. Toss in the finely chopped garlic and shallots. Cook until fragrant and golden, about 30 seconds, filling your kitchen with a warm, sweet aroma.
Add the drained noodles directly into the wok. Toss vigorously with the aromatic mixture, stirring constantly to coat and develop a slight char and smoky aroma. Cook for 2-3 minutes until the noodles start to brown and crackle.
Pour the prepared sauce over the noodles, tossing quickly to coat evenly. Allow the mixture to cook for another minute, letting the sauce caramelize slightly and the noodles absorb all the flavors.
Return the crispy tofu to the wok, along with sliced green onions. Toss everything together gently, letting the flavors meld and the tofu reheat slightly, about 1 minute.
Transfer the Pad Thai to serving plates. Top with crushed peanuts and garnish with lime wedges. Squeeze fresh lime over each serving to brighten the flavors and enjoy immediately while smoky and hot.
