In a small bowl, combine the coconut aminos, sugar, water and chili flakes. Set a side.
Follow package directions for soaking the rice noodles.
Prepare the ingredients and have them all minced, sliced, julienned or chopped. If using egg instead of tofu, mix it together with 2 Tbsp of water in a small bowl.
Heat a wok or large skillet over medium high heat. Drizzle one teaspoon of sesame oil over the pan, swirl and add the egg or tofu. Scramble or sear the tofu lightly, tossing to brown the sides. remove from pan and set aside.
Return pan to heat, drizzle with remaining teaspoon of oil, and add the garlic and ginger. Stir and cook for 1 minute until fragrant, but not browned.
Add the vegetables and the aminos mixture. toss well and cook until warmed through and vegetables are still crispy. Add the tamarind or lime juice, tofu or egg and the softened rice noodles at this time and toss well. Heat thoroughly and serve immediately.