Soak the rice noodles in a bowl and cover with cold water. Let it sit for an hour. You can also soak the noodles in warm water and let it sit for 20 minutes OR follow the instructions according to the product packaging. Drain the noodles and set aside.
Remove the heads and shells from shrimp. Wash and set aside.
In a small bowl, whisk together the fish sauce, tamarind paste, sugar, lime juice and ¼ cup of water. Set aside
Heat 1 tablespoon of coconut oil in a wok over medium high heat and sear the firm tofu on both sides until slightly brown. Set aside.
Heat the oil in a wok over high heat until smoking. Add the garlic and ginger, sauté for 30 seconds.
Toss the shrimp and cook for about 30 seconds.
Add ½ part of rice noodles to the wok, stir fry for about 10 seconds and move the noodle to one side of pan.
Crack in the egg into the other part of pan and scramble the egg for a few seconds until cooked then add the remaining noodles into the wok.
Quickly stir the noodle and egg, then pour in the reserved sauce. Continue stirring for a few seconds until it’s mixed well.
Add onions/shallots or vegetable of choice, stir to combine for about 1 minute.
Remove from the heat and place the noodles onto a serving plate.
Garnish with chopped peanuts, fresh cilantro, scallions, fresh lime wedges and fresh sprouts.
You can mix the contents together and serve, or keep in separate bowls and let people pick and choose how much of each thing they’d like to eat. Some people in my family don’t care for sprouts while others love them, so we at least keep those separate each time. Same goes for lime, most of us love to squeeze a lime over the top of our dish but I think it’s best to leave that as an option for each person to do on their own.