Bring a large pot of water to a boil. Add the rice noodles and cook until just al dente, about 4 minutes. Drain and rinse with cold water to stop the cooking process, then set aside.
While the noodles cook, julienne the carrots and thinly slice the bell pepper. Keep them ready for stir-frying. Also, press and cube the tofu.
In a small bowl, whisk together the tamarind paste, soy sauce, sugar, and lime juice until the sugar dissolves. Set this flavorful sauce aside.
Heat a tablespoon of oil in your wok or large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy, about 4-5 minutes. Remove and set aside.
Add another splash of oil if needed, then toss in the minced garlic and sliced shallots. Sauté for about 30 seconds until fragrant and slightly golden, filling your kitchen with that warm garlic aroma.
Stir-fry the sliced bell peppers and carrots in the wok for 2-3 minutes, until they are just tender but still crisp, with some slight charring for extra flavor.
Add the drained noodles to the wok. Pour the sauce over them and toss vigorously with tongs or a spatula for about 2 minutes, until the noodles are glossy, evenly coated, and heated through.
Return the crispy tofu to the wok and gently toss to combine everything. Cook for an additional minute, allowing flavors to meld.
Sprinkle the chopped toasted peanuts and sliced scallions over the top. Give everything one last toss, then remove from heat.
Serve your vibrant Vegetable Pad Thai immediately while hot, garnished with extra lime wedges if desired. The noodles should be chewy and saucy, with crisp vegetables and a nutty crunch from the peanuts.
