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1
Put the noodles in a bowl and pour boiling water over them to cover.
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2
Allow to soak until softened, at least 15 minutes, or until youre ready to use them (dont soak for longer than an hour or they may start to fall apart).
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3
Put 2 tablespoons of the oil in a wok or large skillet, preferably nonstick, over medium heat.
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4
Add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; youre aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve.
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5
Cook just until set and transfer the crepe to a cutting board.
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6
Cut into 1/4-inch strips and set aside.
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7
Raise the heat to high and add the remaining oil.
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8
When the oil is hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color.
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9
Remove from the pan with a slotted spoon and transfer to a plate next to the stove.
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10
Add the tofu, scallions, and half the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes.
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11
Transfer the tofu mixture to the plate with the shrimp.
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12
Combine the drained noodles, egg crepe, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried shrimp and tofu mixture.
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13
Toss once or twice and transfer the contents of the pan to a serving platter.
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14
Top with the peanuts, cilantro, chiles if desired, and remaining bean sprouts.
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15
Serve with the lime wedges on the side.
