Pad Thai - No Garlic, No Eggs, Vegetarian Version

This recipe is adapted from Mark Bittman's book.
Basic idea of Pad Thai is this:
o It is a dish made with flat rice noodles.
o When made with eggs it has eggs scrambled and cut into thin strips added to it. But this can be optional.
o It has tangy flavor that come from Thai sauces (like fish sauce). But the tanginess can be added through other means.
o It has beansprouts stir fried as well as added as garnish, which can provide the protein in lieu of eggs. Additionally Firm Tofu can also provide the protein.
o It has lime juice added to give the acid and the zing.
o The crumpled peanuts give the characteristic peanutty flavor for the dish.
Despite the long list, this is a very simple dish to make.

Recipe:
o 1 box (12 oz) dried flat rice noodles (wide cut)
o 2-5 tbsp oil
o 2 scallions minced
o 1 tbsp ginger (opt)
o 3 thai chilies, deseeded
o 1 cup bean sprouts
o 1/2 tub firm (or extra firm) tofu cut into cubes
o Seasoning Sauce: 2tbsp Soy sauce + 2 limes squeezed + lime zests + 2 tbsp brown sugar or jaggery
o 2 tbsp tamarind paste + 1 tbsp ketchup
o 2 tsp brown sugar
o 1/4 cup chopped peanuts
o 1/4 cup cilantro
o 1 lime cut to wedges

o Put noodles in boiling water until they are covered. soak for 15 mins and then drain them
o put oil in the wok, add scallions, tofu, ginger, chilies and 1/2 beansprouts and cook for 5 mins. transfer to a plate.
o heat oil again, add tamarind paste (+ ketchup), add noodles. After it is coated well, add seasoning sauce and cook for 2 mins.
o finally add tofu scallions, etc. to this noodles.
o mix well. garnish with rest of bean sprouts, cilantro, peanuts, etc. and serve.