1

Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.

2

While noodles soak, stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.

3

Pat shrimp dry with paper towels. Heat 1 more Tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Transfer shrimp to its own bowl, cover, and set aside.

4

Add remaining Tablespoon of oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and ¼ tsp. salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.

5

Stir soaked noodles into eggs. Add fish sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add ¼ cup of peanuts, bean sprouts, all but ¼ cup of scallions and cooked shrimp. Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).

6

Transfer noodles to serving platter and sprinkle with remaining scallions and peanuts. Serve, passing lime wedges and chopped cilantro.