Soak the Noodles
Place the rice noodles in a large bowl and cover with very hot tap water. Soak for 8–10 minutes until flexible but still slightly firm. Drain, rinse with cold water, and set aside.

Make the Sauce
In a small bowl, whisk together tamarind paste, soy sauce, fish sauce, brown sugar, and chili flakes until smooth.

Scramble the Eggs
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove to a plate.

Cook the Protein (if using)
Add another ½ tbsp oil to the pan. Cook tofu, chicken, or shrimp until done, then remove to the same plate as the eggs.

Stir-Fry the Veggies
Add the remaining oil to the pan. Add the shredded carrots and the white parts of the green onions. Cook 1 minute.

Add Noodles & Sauce
Add the soaked noodles and pour in the sauce. Toss for 2–3 minutes until the noodles are coated and heated through.

Finish the Dish
Return the scrambled eggs and protein to the pan. Add bean sprouts and the green onion tops. Toss 30–60 seconds more.

Serve & Garnish
Plate immediately and top with chopped peanuts, fresh cilantro, and a generous squeeze of lime.