Vegetable Pad Thai

Name: Vegetable Pad Thai
Ingredients: 8 ounces firm tofu; 2 to 3 tablespoons vegetable oil, preferably peanut; 2 eggs, lightly beaten; 4 to 6 Thai chiles, stems removed, chopped; 3 to 4 cloves garlic, minced; 3 shallots, thinly sliced; 1 tablespoon distilled vinegar; 2 teaspoons sugar; ½ pound dried rice stick noodles (ban pho noodles), available in Asian markets; 1 tablespoon Thai fish sauce; ¼ cup chopped fresh Thai basil (optional); 1 cup bean sprouts; ¼ cup chopped peanuts; 4 green onions, thinly sliced; Chopped cilantro and lime wedges for garnish