Step 1

In a medium bowl, cover the noodles with boiling water. Let sit until tender, 15 to 20 minutes, then drain.

Step 2

In a small bowl, whisk together the tamarind, fish sauce, lime juice, sugar and pepper flakes.

Step 3

In a wok, heat the vegetable oil over medium-high heat. Add the garlic, scallions and ginger, and cook, stirring constantly until aromatic, 1 to 2 minutes. Add the broccoli and cook until tender, 3 to 4 minutes. Add the shrimp, bean sprouts and tofu, and cook until the shrimp is opaque, 2 to 3 minutes.

Step 4

Push the contents to one side of the wok and pour the eggs onto the other side. Quickly scramble the eggs until set, about 1 minute, then incorporate with the vegetables and shrimp. Add the noodles and the reserved tamarind mixture, and toss until evenly coated and the sugar has dissolved, 2 minutes more.

Step 5

Divide between plates and garnish with chopped peanuts and cilantro leaves, then serve with lime wedges.