Soak the noodles. Place your rice noodles in a large bowl and cover with warm water. Let them soak for 20–30 minutes until pliable but still slightly firm. Drain and set aside.

Make the sauce. Whisk together the fish sauce, oyster sauce, soy sauce, brown sugar, rice vinegar, white pepper, and tamarind paste in a small bowl until the sugar dissolves. Set this aside — you'll want it ready to go the moment you need it.

Cook the shrimp. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Transfer to a plate and set aside.

Sauté the aromatics. Add another tablespoon of oil to the same wok. Toss in the garlic and shallots and stir-fry for about 1 minute until fragrant and just golden.

Add the noodles. Add the drained noodles to the wok along with the sauce. Toss everything together and let it cook for 2–3 minutes, using tongs to coat the noodles evenly.

Scramble the eggs. Push the noodles to one side of the wok. Add the remaining tablespoon of oil to the empty side, crack in the eggs, and scramble them quickly. Once mostly set, toss them through the noodles.

Bring it all together. Add the cooked shrimp back in along with the green onions and bean sprouts. Toss for another 1–2 minutes until everything is heated through and well combined.

Serve it up. Divide among four bowls and top with chopped peanuts, fresh cilantro, a squeeze of lime, and chili flakes to taste. Enjoy immediately!