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, and palm sugar until the sugar dissolves. Set the sauce mixture 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 from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the wok and cook for 2-3 minutes until they turn pink and are cooked through. Push the shrimp to one side of the wok.
Crack the eggs into the wok and scramble them gently until just set.
Add the drained noodles to the wok along with the tamarind sauce mixture. Toss everything together using tongs or two spatulas to combine and heat through, about 2-3 minutes.
Return the cooked tofu to the wok. Add bean sprouts and green onions. Toss again to mix all ingredients evenly and heat for 1 more minute.
Remove the wok from heat. Sprinkle red chili flakes and chopped peanuts over the noodles. Toss lightly to combine.
Serve the Pad Thai immediately, garnished with fresh cilantro leaves and lime wedges on the side for squeezing over.