Put the water in a small saucepan and bring to a boil. Remove from heat and add the dried ancho chiles and tamarind paste. Stir until the tamarind paste is dissolved and let sit for 30 minutes.

Add this mixture to a blender or food processor and blend until smooth. Set this aside.

Soak the rice noodles according to package directions (I soak a minute less than recommended so they don't get mushy) and drain really well.

Set a large skillet or pan over medium high heat and add 1 Tbsp of the oil and the beaten eggs. Cook 1 to 2 minutes, stirring a few times and remove the eggs and set aside.

Add 1 more Tbsp of the oil and the shrimp, chili powder kosher salt, pepper. Stir 2 to 3 minutes and remove the shrimp and set aside.

Add the remaining 1 Tbsp oil to the same pan over medium high heat and the carrots and red bell pepper. Cook 2 to 3 minutes, stirring occasionally.

Add the ancho chile sauce from earlier and the corn, bean sprouts, rice noodles, soy sauce, fish sauce, brown sugar, and hot sauce. Cook 3 to 5 minutes, stirring occasionally, add the cooked shrimp and eggs back in and cook another minute. If sauce gets too thick add water.

Serve with cilantro, lime wedges, and crushed peanuts over top.