1) If using brown rice noodles, boil in water per package cooking instructions until al dente. If using white rice noodles, place in a large bowl of hot water to cover. Let soak until tender but not mushy, about 5–10 minutes. Drain and set aside.
2) While noodles are cooking or soaking, prepare sauce by mixing tamarind paste with water, tomato paste, fish sauce, maple syrup, chili flakes or diced chili peppers together and mix well. Set aside.
3) Spread a tsp of oil (or nonstick cooking spray) in a wok or large skillet over medium-high heat. Add egg and scramble until just done. Set aside on foil covered plate. Add a tablespoon of oil and add shrimp (or pork, chicken or tofu) and garlic when oil is hot (optional). Cook, stirring, until shrimp is cooked through, 2–3 minutes. Set aside with eggs on foil covered plate. Add another tablespoon of oil. When the oil is hot add snap peas, green beans or any other longer cooking vegetable until just shy of completion and needing a few more minutes cooking time. Using remaining oil as needed throw in green onion whites and any medium thick vegetable, cooking for about 1 minutes. Add the quick cooking vegetable like shredded carrots and sliced red peppers and cook for another minute. Add noodles and cook for 1 minute. Stir in sprouts, scrambled eggs, and shrimp. Add sauce and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in Thai chilies (optional), about half the peanuts and toss well. Transfer to serving plates and garnish with chiles, chopped peanuts, cilantro, and lime wedges.