Soak rice noodles in hot water for about five minutes or in warm water for 30 minutes until opaque and soft. Drain and set aside.
Make the sauce by combining tamarind concentrate, fish sauce, brown sugar, Sriracha, water, and paprika in a cup. Set it aside.
Place tofu on a paper towel to drain excess water.
Season chicken and shrimp with salt and pepper.
Over high heat, sear the shrimp in a bit of oil for about a minute on each side. Transfer to a plate.
Add more oil, as needed, and sear tofu on both sides. Set aside.
Over medium heat, sauté garlic, shallot, and dried shrimp for about a minute. If using baked tofu, add it at this time.
Stir in chicken and cook until no longer pink.
Add noodles and the sauce. Toss them together until the noodles mostly absorb the sauce. Try the noodles to see if they are cooked. You may add a splash of water if it begins to dry up.
Push the noodles to one side, add some oil, and then add the eggs. Break the yolks and let them partially cook for a minute. Scramble and mix them into the noodles.
Add bean sprouts, crushed peanuts, and scallions. Toss them together.
Mix in shrimp and tofu. Serve immediately.
Garnish with lime, crushed peanuts, chili powder, and more bean sprouts.