Soak rice noodles in warm water until pliable but still firm, about 30 minutes. Drain and set aside.

In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until sugar dissolves. Set sauce aside.

Heat oil in a large wok or skillet over high heat until smoking. Add garlic and stir-fry for 30 seconds until fragrant.

Add shrimp and cook for 2-3 minutes until pink and cooked through. Push to one side of the wok.

Pour beaten eggs into the empty side of the wok and scramble until just set, about 1 minute.

Add drained noodles and sauce mixture to the wok. Toss everything together for 2-3 minutes until noodles are heated through and well-coated.

Add bean sprouts and garlic chives. Stir-fry for another 1-2 minutes until vegetables are crisp-tender.

Remove from heat and garnish with crushed peanuts. Serve immediately with lime wedges and chili flakes on the side.