Prepare noodles according to package instructions and set aside. In order to prevent them from sticking, it is a good idea to rinse them in cold water. Leave them in the cold water until you are ready to use them.
In a small bowl combine curry, cumin, turmeric, coriander, and salt.
Next, in another bowl combine tamarind paste, fish sauce, sugar, and lime juice.
Heat oil in a wok on medium and saute shallots, garlic, and ginger until shallots are translucent.
Add the coconut milk, and simmer for about 5 minutes.
Add the spice mixture, stir, then add the shrimp and cook for about two minutes. Add the fish sauce mixture, and stir well.
Add in the noodles and toss to coat evenly with the sauce.
Sprinkle with cilantro, and peanuts.
Serve with lime wedges.