For the Noodles: Place the rice stick noodles in a large, deep bowl and cover with the hottest tap water and allow to sit and soften. They need about a 6 to 8 minute soak.

For the Garnishes: Have all of the garnishes ready to use. One of the limes should be squeezed, as you will need 1 tablespoon of lime juice for the next step.

For the Sauce: Whisk together the fish sauce, ketchup, water, sugar, lime juice and red pepper flake around in the oils (amount as desired) in a small bowl; set aside.

Heat 1 tablespoon oil in a wok or other large, deep-sided skillet until shimmering over medium-high heat. Add shrimp, stir-fry quickly just until pink, about 1 to 2 minutes, then remove and set aside.

Test the noodles; they should be pliable. Drain in a colander and shake off excess water.

Add remaining oil to wok and heat until shimmering over medium-high heat. Add eggs and leave them undisturbed for about 15 to 30 seconds to begin to set, then stir fry them around until about three-quarters of the way cooked through; they should still be moist. Add the sauce and the noodles and stir fry to coat with sauce and until the noodles are tender, about 2 to 3 minutes.

Add the shrimp and half of the bean sprouts and stir fry to incorporate into the noodles and sauce and to reheat shrimp.

Divide onto plates quickly and immediately top with remaining bean sprouts, cilantro, peanuts and scallions and serve with lime wedges.