Cook rice noodles according to package directions; drain and set aside.

Combine warm water and tamarind paste, stir until dissolved.

Stir in brown sugar, fish sauce, and chili-garlic sauce. Set aside the sauce.

Heat wok or skillet over high heat.

Add 2 tablespoons of oil and minced garlic; cook for 30 seconds.

Add shrimp and cook, stirring, until pink and cooked through (about 3 minutes). Transfer shrimp to a plate.

Heat remaining oil in the wok.

Add cooked noodles and half of the sauce mixture. Cook 1 minute, separating noodles with tongs.

Push noodles to the side to create space.

Add remaining teaspoon of oil and pour in the beaten egg. Cook, stirring, until set.

Stir in carrots, green onions, remaining sauce mixture, and half the bean sprouts.

Cook 1 to 2 minutes, until heated through.

Top with peanuts, cilantro, and remaining bean sprouts.

Serve immediately with lime wedges.