Soak the rice noodles in warm water for 20 minutes or until softened but still firm. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, palm sugar, and chili powder 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 until golden on all sides, about 3-4 minutes. Remove tofu and set aside.
Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add shrimp to the wok and cook until pink and opaque, about 2-3 minutes. Push shrimp to one side of the wok.
Crack the eggs into the wok and scramble gently 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 noodles are tender and sauce is absorbed.
Return the cooked tofu to the wok. Add bean sprouts and green onions, tossing to combine and heat through for 1 minute.
Remove from heat and transfer Pad Thai to serving plates.
Garnish each serving with chopped peanuts, fresh cilantro leaves, and lime wedges on the side.