Cook rice noodles according to package directions, drain and keep aside.
Mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika. Reserve to use later.
Heat oil in large pan or wok. When hot, add garlic and sauté for 30 seconds. Add tofu and cook about 1 minute or until just beginning to brown. Push tofu and garlic to the side, add egg beaters and scramble.
Add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
Add cooked noodles and reserved sauce. Mix with vegetables until coated. Continue to heat 1-2 minutes until sauce is slightly thickened.
Separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.