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1.Soak Rice Noodles In A Bowl With Enough Hot Water To Cover Until Slightly Softened, About 15 Minutes; Drain. 2.Whisk Vinegar, Fish Sauce, Lime Juice, Soy Sauce, Sugar, And Tamarind Paste In A Bowl Until Sugar Is Dissolved. 3.Mix Paprika And Cayenne Pepper In A Small Bowl. 4.Heat 1 Tablespoon Vegetable Oil In A Skillet Over Medium Heat. Cook And Stir Eggs In The Hot Oil Until Lightly Cooked. Transfer Eggs To A Bowl. 5.Heat Remaining 1 Tablespoon Vegetable Oil In The Same Skillet Over Medium-High Heat. Cook And Stir Green Onions And Garlic Together Quickly, About 10 Seconds. 6.Stir Tofu And Paprika Mixture Into Green Onion Mixture; Toss To Combine. 7.Toss Noodles With Tofu Mixture Until Mixed; Pour Vinegar Mixture Over Noodles And Toss To Coat. 8.Fold Eggs And Bean Sprouts Into Noodles; Cook And Stir Until Sauce Is Absorbed, About 5 Minutes. 9.Garnish With Crushed Peanuts.
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