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Soak the Pad Thai rice stick noodles in warm water until softened, then drain and set aside.
In a small bowl, mix the tamarind paste, water, fish sauce, sugar, rice vinegar, and paprika to make the sauce. Set aside.
In a wok or large skillet, heat cooking oil over medium-high heat. Add shrimp and cook until pink, then remove from the pan and set aside.
In the same pan, add shallot (or onion) and garlic. Cook until fragrant.
Push the shallot and garlic to the side of the pan, crack the eggs into the pan and scramble until cooked.
Add the noodles, bean sprouts, green onions, peanuts, and bean curd (if using) to the pan. Stir well.
Pour the sauce over the noodle mixture in the pan and stir to combine.
Add the cooked shrimp back into the pan and mix well.
Season with oyster sauce, salt, chicken bouillon, black pepper, and dark soy sauce if using. Stir until everything is well coated and heated through.
Garnish with more green onions, peanuts, and a lime wedge before serving.