Cook the noodles according to the package directions. Rinse with cold water and set aside.
Combine the tamarind paste, fish sauce, coconut palm sugar, lime juice, and Sriracha sauce in a saucepan and heat, stirring to combine all the ingredients and melt the sugar. Keep warm.
Pat the tofu dry with paper towels and cut into ½ - ¾ inch cubes.
Heat a wok or large skillet over high heat until hot. Add the oil and let it get very hot. Add the tofu and cook, stirring until browned on all sides, about 2 minutes. Add the garlic and cook for another 30 seconds, stirring constantly. Push the tofu to the side, add the egg and scramble it, stirring constantly. Add the shrimp and cook until they just start to turn pink, about 1 minute, stirring constantly.
Add the warm sauce and Pad Thai noodles and cook, stirring to combine, until the shrimp are opaque and cooked through. Add the cilantro and the bean sprouts and stir gently. Remove from heat and serve, topped with chopped peanuts, some more cilantro, and lime wedges.