First, soak the rice noodles in warm water until soft (approximately 30 minutes). Next, heat a wok or a large lipped non-stick sauté pan.
Add peanut oil. When oil is hot, add shrimp and season with salt and pepper. Sauté shrimp until ¾ of the way cooked.
Add garlic, tofu, bean sprouts, and green onions. Cook until garlic has browned and vegetables have softened. Add whipped eggs by pouring it around the rim of the pan. Quickly scramble the eggs. Add sauce and noodles.
Taste and season.