Soak the rice noodles in a large bowl covered with warm water for 25 minutes until they are flexible but still firm to the touch.
8 oz rice noodles
Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add the beaten eggs and scramble them gently for 1-2 minutes until just set. Remove eggs to a plate and set aside.
2 eggs
Add another 1 tablespoon oil to the same pan and heat over medium-high. Add shrimp in a single layer and cook for 2-3 minutes, flipping once, until shrimp are opaque and pink. Remove shrimp to the plate with eggs.
1 lb shrimp
Drain the soaked noodles and add them to the hot pan with tamarind paste, fish sauce, and brown sugar. Toss constantly for about 2 minutes until noodles soften slightly and absorb the sauce.
8 oz rice noodles, 3 tbsp tamarind paste, 3 tbsp fish sauce, 2 tbsp brown sugar
Return the cooked shrimp and scrambled eggs to the pan along with bean sprouts and green onions. Toss everything together for 30 seconds to combine and heat through. Serve immediately topped with crushed peanuts and lime wedges.
1 lb shrimp, 2 eggs, 1 cup bean sprouts, 3 green onions, 0.33 cup peanuts, 1 lime
