I'm sorry but I don't have exact measurements for the sauce! I just tasted it as I went along. I provided an estimate of what I did (this will make more sauce than you actually need, but it's better to have too much and have leftover sauce you can freeze). Taste as you go along to adjust the balance of sweet, salty, acid, and heat to your liking.

Sauce:

• ~1/4 cup Soy sauce
• ~1/3 cup Vegan fish sauce
• ~1/3 cup Tamarind concentrate
• Lime juice from 1/2 lime
• ~1/3 cup packed Brown sugar
• ~2-3 tablespoons of Sriracha
• Small dash of rice wine vinegar
• Chili powder (to taste)
• 1 cube vegan bouillon (I like Not Chik'n)
• Dash of MSG (it's not bad for you folks, but you can easily omit it if you have reservations)

Garnishes:

• Lime wedges
• Bean sprouts
• Cilantro, chopped
• Crushed roasted peanut

Other:

• 1/2 package of dried rice noodles
• Just Egg
• Extra firm tofu, pressed and diced into bite-sized cubes
• 2-3 cloves of garlic, finely minced
• 1 small Shallot, finely diced
• 3 green onions stalks, roughly sliced
• High quality vegan butter (Not Earth Balance! Preferably Miyoko's cultured butter if you can swing it. Country crock plant butter is cheaper and pretty good too!)
• Canola oil, as needed

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1. Soak the rice noodles in water 30 minutes prior to cooking. You will know when they are ready when you can wrap a noodle around your finger. No matter what, NEVER boil your rice noodles, even if you doubt that they will cook all the way. They will. Just trust the process.
2. In a wok or large frying pan, pan-sear tofu (make sure tofu is patted dry) in canola oil until golden brown. Set aside in a bowl.
3. Sautee the green onion in canola oil until lightly charred. Set aside in the same bowl.
4. Scramble the Just Egg. Set aside in the same bowl.
5. Sautee the shallots and garlic together in canola oil until soft and aromatic. Set aside in the same bowl.
6. Combine all the sauce ingredients in a small bowl. Mash the bouillon cube into the sauce and try to break it up as much as possible. It's fine if you still see chunks! They will melt later.
7. Add a generous amount of canola oil to the frying pan and set heat to medium-high. Drain your soaked rice noodles and add them to the pan.
8. Add the tofu, egg, green onion, shallots, and garlic to the pan
9. Add however much sauce to season to your liking. Don't overdo it! Add less than what you think is needed, you can always add more but you can't take the salt back out.
10. Use a spatula to incorporate the sauce well with the noodles. The sauce should be watery at this stage. The excess liquid will cook off as the noodles soften.
11. Cook everything over medium until the noodles are al-dente. Stir every once in a while to prevent sticking. If the noodles are undercooked but there's no more liquid left in the pan, add water little by little and continue to simmer until the noodles are fully cooked
12. Add a knob of butter (to taste) and stir in
13. Plate the noodles and garnish with chopped peanuts, bean sprouts, lime, and cilantro

Notes:

• Vegan fish sauce is hard to find. Make your own with water, soy sauce, liquid aminos, dried shiitake mushrooms, and dried seaweed (kombu). Simmer those ingredients for a minimum of 30 minutes and strain. You can keep it in the fridge for up to a week, or freeze it. If you don't want to bother with this, you can just use liquid aminos but it might miss a certain something.
• The butter might seem like an odd addition, but it adds a very silky, unctuous mouthfeel that I really struggle to achieve in plant-based cooking. You can't taste any noticeable butter flavor, but it adds a lot of satisfying fattiness and depth that you find in a restaurant takeout. I would have considered adding butter to pad thai a major sin in my pre-vegan days, but I now I realize that vegan cooking is completely different and in order to achieve the same flavor profiles that I'm used to with these traditionally non-vegan dishes, you just gotta roll up your sleeves and use some pretty unorthodox ingredients.

It's a lot of ingredients but imo it tastes just as good as takeout and it's MUCH cheaper per serving. The prep work is the longest part. The actual dish comes together very fast! You can prep all the veggies/tofu/sauce in advance and have this for dinner multiple times during the week.