First, soak your noodles. Bring a saucepan of water to the boil, then take it off the heat. Add the noodles and leave to soak, completely submerged, for 4–7 minutes, until they go from translucent to white. You want them to be pliable, but not soft. Tip the noodles into a colander and rinse under cold running water until they are cool – this removes excess starch. Drain thoroughly and set aside.
Whisk together the chickpea flour, black salt and
Whisk together the tamarind, soy sauce, sugar, lime juice and Sriracha sauce to make your pad thai sauce.
Wipe out the wok, then set over medium heat, pour in the rest of the oil and fry the garlic and shallots until fragrant and the shallots have softened, about 4–5 minutes. Add the shredded vegetables, pad thai sauce and tofu, then stir to combine. Add the noodles and stir to coat well; if they still seem too crunchy, add about