A protein-rich version using cubes of golden-fried paneer instead of tofu.
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Soak the rice noodles in hot (not boiling) water for 20-30 minutes until flexible but still firm, then drain and set aside.
Whisk together the tamarind paste, fish sauce, and sugar in a small bowl to create the Pad Thai sauce.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat and fry the paneer cubes until golden brown on all sides; remove and set aside.
Add the remaining oil to the wok and stir-fry the broccoli florets for 2-3 minutes until bright green and slightly tender.
Add the minced garlic and chili flakes to the wok, stirring for 30 seconds until fragrant, then push the vegetables to the side.
Pour the beaten eggs into the empty side of the wok, scramble them quickly, then mix with the broccoli.
Add the soaked noodles, fried paneer, and the prepared sauce to the wok, tossing vigorously over high heat until the noodles absorb the sauce.
Fold in the bean sprouts and half of the peanuts, then serve immediately topped with the remaining peanuts and a squeeze of lime.
