Soak rice noodles in hot tap water for 25-30 minutes until flexible but not expanded.

Cut tofu into matchstick-sized pieces, mince garlic and shallot, and slice green onions, purple cabbage, and carrot into 1/2 inch sections and matchstick-sized pieces.

Heat vegetable oil in a wok or large frying pan on high heat.

Add shallot, garlic, and tofu to the heated oil and stir until they begin to brown.

Add noodles and stir to prevent sticking.

Stir in tamarind paste, sugar, fish sauce, and cayenne pepper.

Push the mixture to one side of the pan and add the eggs.

Scramble the eggs until nearly done, then stir into the noodle mixture.

Taste a noodle and add water if too firm, cooking until done.

Add any additional precooked vegetable or meat, if desired.

Stir in fresh bean sprouts, cilantro, green onions, cabbage, and carrots just before serving.

Serve with lime on the side and topped with crushed peanuts.