Tofu Pad Thai

Cook the brown rice noodles according to the package instructions.
Drain and set aside.
In a dry pan, toast the unsalted peanuts over medium heat until they become golden brown.
Remove them from the pan and roughly chop them.
Heat 1½ tablespoons of olive oil in a wok or large frying pan.
Add the chopped shallot and garlic and stir-fry for about 1-2 minutes until they become fragrant.
Add the raw peeled prawns and firm tofu cubes, and stir-fry for another 3-4 minutes until the prawns turn pink and the tofu is lightly browned.
Chop the chives and add them to the wok or frying pan.
In a small bowl, mix together the tamarind purée, brown sugar, fish sauce (if using), and the juice of half to one lime.
Pour this mixture into the wok and stir.
Push the ingredients in the wok to one side, and crack the eggs into the other side.
Scramble the eggs until they are mostly set.
Add the cooked brown rice noodles to the wok, along with light gluten-free soy sauce and hot chili powder (if using).
Toss everything together and stir-fry for a few minutes.
Add the chopped spring onions, a small bunch of fresh coriander, and coconut milk.
Continue to stir-fry for another minute.
Serve the Tofu Pad Thai garnished with additional spring onions, fresh coriander, red chili slices, toasted chopped peanuts, and a handful of ready-to-eat bean sprouts.
Provide lime wedges on the side.