Vegetarian Pad Thai

I had lunch with a friend this week in a Thai restaurant. Their version of this dish was delicious. The recipe below comes from this website:

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe does offer adequate protein in the form of eggs (vegans can omit this ingredient), and ground nuts. Plus, because it's made with rice noodles, Pad Thai is a gluten free recipe. Although vegetables are not strictly part of traditional Pad Thai, I've added a little bok choy to make this dish even more nutritious. Try it - you'll love it!
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
250-300g (SERVES 3-4), OR 175 - 200g (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
2 eggs, (OR substitute 1/2 cup cubed medium to firm tofu)
2 cups bean sprouts
optional: 3-4 "heads" of baby bok choy, or other Chinese cabbage chopped into bite-size pieces
2 spring onions, sliced
handful of fresh coriander
1/4 cup ground (or roughly chopped) peanuts (OR substitute with cashews or slivered almonds)
4 cloves garlic, minced
PAD THAI SAUCE:
1/2 Tbsp. tamarind paste
3 Tbsp. water
2 Tbsp. vegetarian fish sauce (available at Vietnamese stores) OR 2+1/2 Tbsp. soy sauce (or gluten-free soys sauce)
1-2 tsp. chili sauce, or more if you like your noodles very spicy (use wheat-free chili sauce for gluten-free diets)
2 Tbsp. brown sugar
OTHER:
oil for stir-frying (e.g. canola, almond, peanut, walnut, etc...)
Optional (If not using the egg substitute): 1/2 cup medium to firm tofu, cut into small cubes
Preparation:
Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold water.
Tip: Noodles are ready to stir-fry when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried, so don't over-soften them now, or you will end up with soggy Pad Thai.
While the noodles are soaking, prepare the sauce. Place all sauce ingredients in a sauce pan and bring to a soft boil. Stir well until the sugar and tamarind paste have dissolved and the sauce thickens (2-3 minutes). Take off the heat and taste-test. This sauce should have a balance of spicy, sweet, and sour, but definitely veering more toward sweet and spicy. If too sour, add a little more sugar. Reserve.
Beat the eggs (if using). Heat a small skillet, add some oil, and quickly scramble the eggs. Reserve. (Note: this step can also be accomplished in your wok before frying the noodles; however, in the past I have found the eggs leave a dry residue on the surface of the wok that makes the noodles stick to it.)If using tofu, see next step.
Place your wok (or large frying pan) over medium-high heat. Add 2-3 Tbsp. oil plus the garlic, baby bok choy and tofu (if using).
Stir-fry until the bok choy has turned bright green and the garlic is fragrant (1-2 minutes). Note that medium-firm tofu may fall apart, which is okay. The protein and nutrients will reamin in the dish.
Add 1 Tbsp. more oil to the wok. Now add the drained noodles. Drizzle 1/3 of the sauce over the noodles and then stir-fry everything together for 1 minute.
Stir-frying Tip: To stir-fry noodles without breaking them, use two large wooden spoons (or other utensils) to lift and turn the noodles as you fry them (like tossing a salad).Note that rice noodles do tend to stick to the bottom of most woks/pans. A few "stuck noodles" is normal - just keep scooping and gently turning them.
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Tip: Depending on the material of your wok, you may want to turn the heat down to medium, as a wok that's too hot at this point could burn the noodles.
Depending on how many noodles you're using, you may need to add all the remaining sauce, or just a little more to achieve the flavor you desire. If you're not sure, taste-test as you go, adding more sauce as required.
Add the bean sprouts and egg (if using). Stir-fry to incorporate everything together for 1 more minute.
Taste-test to make sure the noodles are done. Noodles are cooked to perfection when they are soft but still slightly chewy. In other words, they shouldn't be too soft, but should still have texture to them (like al dente in Italian cooking).
Remove from heat. Taste-test for salt, adding another sprinkling of vegetarian fish sauce or soy sauce if not salty enough. If you happen to over-salt your noodles, you can fix the problem with 1-2 Tbsp. lime juice.
To serve, scoop noodles onto a serving platter. Sprinkle with spring onion, coriander, and ground nuts. Serve immediately with more Thai chili sauce on the side (for those who like it extra spicy). Enjoy