Soak rice noodles in warm water until flexible (about 15 minutes).

Drain the noodles and set aside.

In a small bowl, whisk together chili sauce, fish sauce, lime juice, water, and chili paste.

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat.

Stir-fry garlic, shallots, and green and red peppers until softened (about 4 minutes).

Add the stir-fried vegetables to the noodles.

Add remaining oil to the wok.

Stir-fry shrimp until pink (about 2 minutes).

Add the fish sauce mixture and bring to a boil.

Reduce heat to medium and stir in the egg.

Cook, stirring, until the sauce is thickened (about 1 minute).

Add the noodle mixture, tofu, bean sprouts, green onions, and chopped coriander.

Toss and stir-fry until noodles are tender (about 3 minutes).

Garnish with peanuts, coriander sprigs, and lime wedges.