Put in a bowl and pour boiling water over them to pay. Soak until softened, at least 15 minutes; then return the noodles to the bowl, fill the bowl and if you want to hold them a little longer, then drain them. Put 2 tbsp of the oil in large skillet over medium heat. Cook until set and move the crêpe to a cutting board.
Cut into 1/4-inch strips and set aside. Raise the heat to high and add the oil. Once hot, add the garlic and shrimp and cook their raw grey color. Remove from the pan using a slotted spoon and transfer to a plate beside the stove. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon. Put, eggs, nam pla, tamarind, and sugar in the pan and cook then add the tofu mixture that is stir-fried. Toss twice or once and transfer the contents of the pan . Top with the peanuts, bean sprouts that are remaining, chiles, and cilantro.