To Prepare the Noodles:

1. Drain the noodles and rinse thoroughly with hot water. Boil noodles for one minute and drain. Place in a wok or large pan over high heat and dry fry until water is dissolved. Set aside.

To Make the Pad Thai Sauce:

1. Soak the tamarind and bouillon in the boiling water for at least 15 minutes, mashing and whisking periodically. Strain through cheesecloth or force through a fine sieve, squeezing out as much liquid as possible. Discard the stems and seeds.
2. Add soy sauce, sugars, and peanut butter to the tamarind mixture. Whisk until sugars are dissolved and set aside.

To Stir-fry the Pad Thai:

1. Place a wok or large pan over medium-high heat and spray with non-stick spray. Add shallots, the white parts of the green onions, and red pepper. Stir fry until shallots are tender, about 2-3 minutes.
2. Add garlic, ginger, and bean sprouts and sauté until fragrant, about another minute. Deglaze with a small amount of sauce if anything threatens to stick.
3. Add tofu and noodles, stir to combine breaking tofu into small pieces.
4. Add remaining sauce and green onions and stir to combine.
5. Garnish with cilantro and peanuts. Serve with Sriracha and lime wedges.