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Place noodles in a medium heatproof bowl. Add boiling water to cover and let stand, stirring frequently, until soft and pliable but not tender, 5–10 minutes (depending on brand). Drain; set aside.
Meanwhile, whisk fish sauce, tamarind concentrate, sugar, 2 tsp. chili-garlic sauce, and ¼ cup hot water in another medium bowl.
Heat oil in a wok or large skillet (at least 12" in diameter) over medium-high. Add eggs and shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 1 minute. Add scallion whites, fish sauce mixture, and reserved noodles. Cook, stirring frequently, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. Add scallion greens, 2 cups bean sprouts, and ¼ cup peanuts and cook until heated through, about 1 minute more.
Divide noodle mixture among plates. Top with cilantro, bean sprouts, and peanuts and serve with lime wedges and chili-garlic sauce.