Soak rice noodles in cold water for 1 hour.

Whisk together tamarind paste, fish sauce, sugar, lime juice, and water for the sauce.

Lightly steam broccoli and carrot.

Drain the soaked noodles.

Heat oil in a wok over high heat.

Sauté garlic and ginger for 30 seconds.

Sauté shrimp until almost cooked through (2-3 minutes).

Transfer shrimp to a plate.

Stir-fry noodles for 1 minute.

Pour in most of the tamarind sauce and toss to coat.

Add more sauce if needed.

Cook noodles until al dente.

Push noodles aside and scramble eggs in the wok.

Add shrimp, broccoli, carrot, scallions, bean sprouts, and half the peanuts.

Toss to mix well.

Divide among 4 plates.

Garnish with remaining peanuts, cilantro, lime wedges, sesame seeds, and red pepper flakes (optional).