Place the dry rice noodles in a large bowl and cover with very hot (not boiling) water. Let them soak for 15-20 minutes until flexible but still firm to the bite, then drain and set aside.
In a small bowl, whisk together the tamarind paste, fish sauce, coconut aminos, and honey until well combined to create the Pad Thai sauce.
Heat the avocado oil in a large wok or non-stick skillet over medium-high heat. Add the shrimp and minced garlic, sautéing for 2-3 minutes until the shrimp are pink and opaque. Remove shrimp from the pan and set aside.
In the same pan, push any remaining bits to the side and crack the egg into the center. Scramble the egg quickly until just set.
Add the soaked noodles and the prepared sauce to the pan. Toss everything together vigorously for 1-2 minutes over high heat until the noodles absorb the sauce and soften.
Return the cooked shrimp to the pan and fold in the bean sprouts, sliced green onions, and red pepper flakes. Toss for 30 seconds until the sprouts are slightly wilted.
Transfer to a plate and garnish with crushed peanuts and a fresh lime wedge to squeeze over the top before serving.