Soak the noodles in lukewarm water for 10 to 15 minutes. Rinse the bean sprouts and divide them in half.
Heat a wok (or a big skillet) on high heat, and pour in the oil. Fry the peanuts until toasted and remove them from the wok. Add the garlic and tofu and stir until they just start to brown. Drain the rice noodles and add them to the wok. Stir quickly to keep things from sticking. Add the tamarind paste, sugar, fish sauce and chili pepper and continue stirring. The heat should remain high—if your wok is not hot enough, you will see a lot of liquid in the wok at this point.
Make room for the eggs by pushing all the noodles to the side of the wok. Crack the eggs onto the wok and scramble them until almost fully cooked. Fold the eggs into the noodles. Add the shrimp and stir. Add half of the bean sprouts and most of the scallions and stir a few more times.
Pour onto a serving platter and sprinkle with the toasted peanuts and fresh cilantro. Serve with the lime wedges and reserved scallions and bean sprouts. In Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at the table for your personal taste.