Method
Soak the noodles in warm water until flexible but still firm, then drain. Stir together tamarind, soy sauce, and sugar.
Heat a wok over high heat. Add oil and brown the tofu; move it to one side and scramble the eggs on the other.
Add the drained noodles and sauce. Toss continuously until the noodles absorb the sauce and become tender, adding a splash of water if necessary.
Fold in most of the sprouts and scallions. Serve immediately with peanuts, remaining sprouts, and lime.
Notes
Tamarind products vary greatly in strength; taste the sauce and balance sour, salty, and sweet before cooking.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- For a rice-based weeknight dish using a similar high-heat workflow, see Vegetable Fried Rice.