Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat the wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot and shimmering, add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside on a plate.
8 ounces rice noodles
Add the remaining tablespoon of oil to the wok. Pour in the beaten eggs and scramble gently, stirring until just set and slightly fluffy, about 30 seconds. Push the eggs to one side of the wok.
8 ounces rice noodles
Mix in the cooked noodles, cooked shrimp, fish sauce, tamarind paste, and sugar. Stir vigorously using tongs or spatula to combine everything evenly. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to coat the noodles evenly. You should see a glossy, well-coated mixture with slightly caramelized edges.
8 ounces rice noodles
Add the bean sprouts and chopped green onions; toss everything together and cook for another minute until the bean sprouts are slightly wilted but still crunchy. Remove from heat and transfer to a serving platter.
8 ounces rice noodles
Sprinkle the chopped peanuts on top of the dish and garnish with lime wedges. Serve immediately while hot, allowing each person to squeeze lime over before eating.
8 ounces rice noodles