Soak the rice noodles in water until just softened, then drain and set aside. Heat a pan with vegetable oil, then sauté the chopped shallot with tofu and shrimp. Add the Pad Thai sauce and water, then season with tamarind paste, sugar, fish sauce, and chili powder. Taste and adjust seasoning as desired.

Add the noodles and stir-fry until they absorb the sauce. Crack 1 egg into the pan, scramble it, then cover it with the noodles and let it cook for a moment. Add bean sprouts and green onions, then stir everything together.

Crack 4 eggs into a bowl and beat them as you would for an omelet. Heat a nonstick pan with a thin layer of oil. When hot, pour in half the eggs and swirl to coat the pan in a thin layer. Once set, place the stir-fried noodles in the center, then fold the egg over the noodles from all four sides. Cover with a plate and carefully flip the pan to invert the wrapped noodles onto the plate.

Use a knife to gently cut open the top of the egg wrap. Arrange shrimp and tofu on top for presentation. Serve with raw bean sprouts, Chinese chives, and banana blossom if available, as desired.