Place the dried rice noodles in a large bowl and cover with warm water. Soak for 20 minutes or until noodles are pliable but still firm. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, palm sugar, lime juice, and crushed red pepper flakes until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides, about 5 minutes. Remove tofu from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the wok and cook until they turn pink and opaque, about 2-3 minutes. Push the shrimp to one side of the wok.
Crack the eggs into the empty side of the wok and scramble them until just set.
Add the drained noodles to the wok along with the prepared sauce. Toss everything together gently to combine and cook for 2-3 minutes until the noodles absorb the sauce and are heated through.
Return the cooked tofu to the wok and add the sliced green onions and bean sprouts. Toss to combine and cook for an additional 1 minute.
Remove the wok from heat. Serve the Pad Thai garnished with chopped roasted peanuts, fresh cilantro leaves, and lime wedges on the side.