1. Prepare the Noodles:

1. Soak/Cook the Noodles:
   • If using dried rice noodles, soak them in hot water for about 30 minutes until softened but still slightly chewy. Drain and set aside.
   • Alternatively, if the package instructions call for boiling, cook according to the directions, then drain and rinse under cold water to prevent sticking. Set aside.

2. Prepare the Sauce:

1. Mix Sauce Ingredients:
   • In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and chili powder until the sugar is fully dissolved. Adjust the taste if necessary (you want a balance of salty, sweet, sour, and spicy).

3. Cook the Protein (If Using):

1. Heat Oil:
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
2. Cook Tofu (or Chicken/Shrimp):
   • Add the tofu cubes (or chicken/shrimp if using) to the pan. Cook, stirring occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.

4. Stir-Fry the Aromatics:

1. Sauté Garlic:
   • In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds, or until fragrant but not burnt.

5. Scramble the Eggs:

1. Cook Eggs:
   • Push the garlic to one side of the pan. Pour the beaten eggs into the empty side of the pan. Cook, stirring occasionally, until scrambled and just set. Combine with the garlic.

6. Combine Ingredients:

1. Add Noodles and Sauce:
   • Add the drained rice noodles to the pan with the garlic and eggs. Pour the prepared sauce over the noodles. Toss everything together gently but thoroughly to coat the noodles with the sauce and mix the ingredients evenly.

7. Add Bean Sprouts:

1. Incorporate Bean Sprouts:
   • Add the bean sprouts to the pan and stir them in for about 1 minute, just until they’re slightly tender but still crisp.

8. Finish and Serve:

1. Add Protein:
   • Return the cooked tofu (or chicken/shrimp) to the pan and mix it in with the noodles.
2. Garnish:
   • Remove from heat and transfer to serving plates. Garnish with chopped peanuts, sliced green onions, and fresh cilantro.
3. Serve:
   • Serve with lime wedges on the side for squeezing over the top just before eating.