Chicken Pad Thai

6-3/4  ounces		rice sticks
2  tablespoons		lime juice
1/2  tablespoon		Worcestershire sauce
1  cup		boiling-hot water
1/2  cup		light soy sauce
1/4  cup		packed light brown sugar
2  tablespoons		Sriracha
1/2  cup		bunch scallions
4  tablespoons		large shallots
1-3/8  lb.		chicken breast tenders
3/4  cup		vegetable oil
6		large eggs
4		garlic cloves, finelies chopped
8  ounces		bean sprouts
1/2  cup		roasted peanuts, coarsely chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Pad Thai ingredients. The serving size for any ingredient in Chicken Pad Thai may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise. Cut shallots crosswise into very thin slices with slicer.
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
Reheat shallot oil in wok over high heat until hot. Add the shrimp (or calamari, chicken, or pork). Cook for a minute. Transfer chicken to paper towels using a slotted spoon. Pour off frying oil and reserve.
Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.