Start by boiling water in a pot and cook the rice noodles for 3-5 minutes until just tender. Drain and rinse with cold water to stop the cooking process, then set aside.
In a small bowl, whisk together tamarind paste, soy sauce, palm sugar, fish sauce, and lime juice to make the tangy Pad Thai sauce. Set aside.
Heat your wok or large skillet over high heat, then add a tablespoon of oil, swirling to coat the surface. Once shimmering, add the cubed tofu and stir-fry for about 3-4 minutes until golden and crispy around the edges. Remove and set aside.
In the same wok, add the julienned carrots and sliced bell peppers. Stir-fry for 2-3 minutes until the vegetables are bright, fragrant, and slightly tender but still crisp. Add the chopped green parts of the green onions in the last 30 seconds.
Push the vegetables to one side of the wok, then add the cooked noodles and pour the prepared sauce over them. Toss vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. Return the crispy tofu to the wok and mix everything thoroughly.
Cook for another minute until the mixture is glossy, sticky, and fragrant. Taste and adjust seasoning with additional lime juice or sugar if needed.
Transfer the Pad Thai to plates, sprinkle generously with crushed peanuts, and garnish with extra green onions if desired. Serve immediately while hot and vibrant.
