Bring a large pot of water to a boil. Add the rice noodles and immediately remove from heat. Let sit for 8 minutes, drain and rinse in cold water.
While the noodles are cooking, heat the canola or vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and tofu and cook for 3 minutes. Transfer shrimp and tofu to a dish (do not clean out skillet).
Reduce heat to medium and add the eggs to the skillet. Using the edge of a spatula, cut through the eggs as they cook to create small egg pieces. Add the noodles to the skillet, along with rice vinegar, fish sauce, lime juice, soy sauce, cayenne pepper, shrimp and tofu.
Stir mixture and cook for 3-4 minutes, or until heated through. Serve immediately.