Heat oil in a large pan over medium-high heat until shimmering

Add shrimp and cook until pink and opaque, about 2–3 minutes, then remove from the pan

In the same pan, sauté garlic until fragrant and lightly golden

Crack eggs into the pan and scramble gently until just set but still soft

Add the drained noodles and toss quickly to coat with the oil and eggs

Stir in fish sauce, tamarind paste, sugar, soy sauce, and lime juice, mixing until noodles are evenly coated

Return the shrimp to the pan and toss until heated through

Add bean sprouts and carrots, cooking briefly to keep them crisp

Remove from heat and sprinkle with green onions, peanuts, and chili flakes before serving