Cook the rice noodles until they are al dente, following the directions on the package. After draining, set away. To prepare the sauce, combine the tamarind paste, rice vinegar, brown sugar, fish sauce, and chilli flakes in a small bowl. Put aside.
A big skillet or wok should be heated over medium-high heat with one tablespoon of vegetable oil at the same time. About thirty seconds after adding the minced garlic, the garlic should become fragrant.
In a skillet, add the cubed tofu and cook it for around five minutes, or until it has a light brown colour. Take the food out of the skillet and set it aside.
Another tablespoon of oil should be added to the same skillet. After adding the shrimp, heat for 3–4 minutes, or until they are pink and opaque. Pour the beaten eggs into the other side of the skillet after pushing the shrimp to one side. Cook the eggs through by scrambling them.
To the skillet, add the noodles that have been cooked, the tofu, and the sauce. Mix all of the ingredients together until they are thoroughly blended and heated through.
Mix in the bean sprouts and green onions that have been sliced, and continue to simmer for an additional one to two minutes. The dish should be removed from the heat and garnished with fresh cilantro, lime wedges, and chopped peanuts.