Does anyone have the Pad Thai recipe from Vegan With A Vengeance that they can share with me please?

Pad Thai – (Recipe from my copy of the ‘Vegan with a Vengeance’ book).

Serves 4

450g rice noodles

For the sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato puree
2 tablespoons chilli sauce or hot sauce
3 tablespoons rice wine vinegar
3 tablespoons tamarind concentrate or lime juice

For the pad thai:
6 tablespoons groudnut oil
450g tofu, drained, pressed, cut into small triangles
1 medium size red onion, cut in half, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped lemongrass
125g bean sprouts
8 spring onions, sliced into 4cm lengths
2 small dried red chillies, crumbled
50g/2oz chopped roasted peanuts
4 tablespoons chopped fresh coriander
Lime wedges for serving

-Prepare the rice noodles according to the directions on the packet
-Mix together the ingredients for the sauce
-Preheat a large nonstick frying pan over moderate high heat. Pour 2 tablespoons of groudnut oil into the pan and heat then quickly add the tofu. Stir fry for 4-5 minutes until the tofu is crisp on the outside. Remove from pan and set aside.
-Pour 2 tablespoons more of groudnut oil into the pan. Add half the red onion then fry for 30 seconds. Add half the garlic and half the lemongrass and fry this for 30 seconds. Add half the sauce and when it starts to bubble add half the noodles. Cook for two minutes stirring constantly, then add half the tofu bean sprouts, spring onions, chillies, and peanuts. Stir for 30 more seconds. Transfer to 2 serving plates and garnish with coriander and lime wedges. Repeat with the remaining ingredients.