Place the dried rice noodles in a large bowl and cover with warm water. Soak for 20 minutes or until softened but still firm to the bite. Drain and set aside.
In a small bowl, whisk together fish sauce, tamarind paste, palm sugar, and chili powder until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes until golden on all sides. Remove tofu and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the wok and cook for 2-3 minutes until pink and cooked through. Push shrimp to one side of the wok.
Pour the beaten eggs into the empty side of the wok and scramble until just set.
Add the drained noodles to the wok along with the prepared sauce. Toss everything together and stir-fry for 2-3 minutes until the noodles are evenly coated and heated through.
Return the cooked tofu to the wok. Add bean sprouts and green onions, tossing gently to combine and heat through for 1 minute.
Remove from heat and transfer the Pad Thai to serving plates.
Garnish each serving with chopped roasted peanuts, fresh cilantro, and lime wedges on the side for squeezing over the dish.