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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.
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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.
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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.
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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.
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Test the noodles; they should be pliable. Drain in a colander and shake off excess water.
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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.
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Add the shrimp and half of the bean sprouts and stir fry to incorporate into the noodles and sauce and to reheat shrimp.
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Divide onto plates quickly and immediately top with remaining bean sprouts, cilantro, peanuts and scallions and serve with lime wedges.