Step 1 of 8
Soak rice noodles in warm water for 30 minutes, then drain.
Step 2 of 8
Mix fish sauce, tamarind paste, and brown sugar in a bowl.
Step 3 of 8
Heat 1 tbsp oil in a wok. Scramble eggs, then set aside.
Step 4 of 8
Add remaining oil and cook shrimp until pink, about 3 minutes.
Step 5 of 8
Push shrimp to the side, add noodles and sauce mixture.
Step 6 of 8
Stir-fry for 3-4 minutes until noodles are tender.
Step 7 of 8
Add scrambled eggs, bean sprouts, and green onions. Toss for 1 minute.
Step 8 of 8
Serve topped with crushed peanuts and lime wedges.