Combine soy sauce, brown sugar, tamarind, chili garlic sauce and peanut butter to make pad thai sauce. Keep aside for later.
Cook noodles according to package instructions, just until tender. Rinse with cold water, drain and keep aside.
Meanwhile, cut tofu and pat dry using kitchen towels. Heat a non-stick wok or pan on medium-high heat, add 2 tablespoons oil. Add tofu pieces in the wok in a single layer. To avoid overcrowding the pan, brown tofu in 2-3 batches. Alternatively, bake it in the air fryer. Brown tofu 3-4 minutes, then flip and brown on the other side. Remove on a plate and keep aside.
Add the remaining oil and add minced garlic and ginger. Saute for 30 seconds.
Add cooked noodles, shredded carrots, half of the chopped green onions and pour the sauce over them. Using two spatulas or spoons, mix everything well until the noodles get coated with the sauce.
Add bean sprouts, browned tofu, half the peanuts, half the cilantro and mix again. Turn off the heat and check for seasoning.
Top with remaining chopped cilantro and reserved peanuts in individual bowls. Serve with a wedge of lime and enjoy!
Soy Sauce: Use your favorite brand of regular soy sauce. Tamari is a great option to also make the recipe gluten-free!
Tamarind: Tamarind concentrate is easy to find in major grocery stores or online. It needs to be diluted with water to tame it's sour flavor. If tamarind is unavailable, use 2 Tablespoons of rice vinegar, lemon or lime juice instead.
Noodles: Pick white or brown Pad Thai noodles (rice noodles). Follow the cooking instructions on the back of your package. The directions will vary depending on the brand you buy.
Tofu: Use extra-firm tofu to ensure the tofu stays intact. Silken or soft tofu do not hold up as well to stir-frying.
Storage: Place in an airtight container in the fridge for up to 4 days.
Reheating: Reheat any leftovers in a wok or skillet set over medium heat until the noodles are warmed through. Add a splash of water to prevent the sauce from drying out.
Note: The nutrition facts below are my estimates based on brown rice noodles. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.