Quick Tamarind Rice Noodle Stir-Fry

1. Soften the Noodles

1. Place the dried flat rice noodles into a heatproof bowl and cover completely with hot, freshly boiled water.
2. Let them soak for 6 to 8 minutes, gently stirring once or twice to separate strands, until pliable and al dente (do not over-soak, as they will finish cooking in the wok). Drain, rinse briefly under cold water to stop the cooking, and set aside.

2. Whisk the Sauce

1. In a small bowl, combine the tamarind paste, gluten-free tamari, sugar, and 3 tablespoons of warm water.
2. Stir thoroughly until the sugar dissolves completely into a smooth, balanced sweet-and-tangy sauce.

3. Fry the Tofu and Scramble the Eggs

1. Heat 1 tablespoon of neutral oil in a large wok or wide non-stick skillet over medium-high heat.
2. Add the cubed tofu and sear without moving for 2 to 3 minutes, then turn to crisp the other sides until lightly golden all over (about 5 minutes total).
3. Push the tofu to one side of the pan. Pour another teaspoon of oil into the cleared space, add the beaten eggs, and let them set for 10 seconds before stirring gently to form soft curds. Toss the scrambled eggs together with the tofu.

4. Toss and Finish

1. Increase the heat to high. Add the drained noodles to the pan, immediately pouring the prepared tamarind sauce over everything.
2. Toss vigorously using tongs or two spatulas for 1 to 2 minutes so the noodles absorb the sauce, turn glossy, and cook through.
3. Turn off the heat. Scatter in the bean sprouts and sliced scallions, tossing briefly in the residual heat so they stay vibrant and crisp.
4. Transfer immediately to serving plates. Garnish generously with chopped roasted peanuts and a pinch of chili flakes, then serve right away.