Traditional rice noodles with tofu, peanuts, and a tamarind-lime sauce.
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Soak the rice noodles in very hot (but not boiling) water for 20-30 minutes until flexible but still firm to the bite, then drain.
Whisk together the tamarind paste, sugar, and soy sauce in a small bowl until the sugar is dissolved to create the sauce.
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat and fry the tofu cubes until golden brown on all sides.
Push the tofu to the side of the wok, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the drained noodles and the prepared sauce to the wok, tossing vigorously over high heat until the noodles absorb the liquid and soften.
If the noodles are too dry, add a tablespoon of water at a time and continue tossing until the desired texture is reached.
Stir in the bean sprouts, garlic chives, and half of the crushed peanuts, cooking for just 1 minute until the sprouts slightly wilt.
Remove from heat and serve immediately, garnished with the remaining peanuts, lime wedges, and chili flakes.
