Preparation

• Bring a large pot of well-salted water to a boil. In a small saucepan over low heat, combine 1 Tbs. of the oil with the shallots, sugar, tamarind, fish sauce, garlic, and sambal oelek. Stir frequently until the sugar dissolves, about 5 minutes. Remove from the heat, and stir in the lime juice and lemongrass. Set aside.
• Blanch the snap peas in the boiling water until bright green and crisp-tender, about 1 minute. Transfer with a slotted spoon to a mesh strainer, and run under cold water until completely cool. Reserve the boiling water. Cut the snap peas in half crosswise on the bias, transfer to a medium bowl, and toss with 3 Tbs. of the tamarind marinade.
• Carefully drop the noodles in small amounts into the boiling water, and cook, stirring continuously to prevent the noodles from sticking, until al dente. Drain the noodles, and run under cold water until completely cool. Transfer to the bowl with the snap peas, and toss well. Set aside.
• 将豆腐切成1英寸的立方体，然后用1/2茶匙轻轻折腾。在一个小碗中盐。加热2汤匙。用中火在大型不粘锅中的油。当油脂闪烁时，将豆腐添加到均匀的层中，偶尔转动，直到将豆腐变成大约5分钟。在衬有纸巾的盘子上沥干。添加剩余的1汤匙。向煎锅上油。当油脂闪烁时，加入虾并撒上1/2茶匙。盐。 Cook, tossing occasionally, until opaque and cooked through, about 3 minutes. Add the noodle mixture, tofu, 2 Tbs. of the marinade, and 1/2 tsp. salt to the skillet, and toss until just heated through, about
  2 minutes. Remove from the heat, and stir in the basil and scallions.
• Transfer the pad thai to a serving platter, add more marinade to taste, top with the peanuts, and serve with the lime wedges, if you like. Serve any remaining marinade on the side.