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1
In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well.
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2
In a small bowl stir together the fish sauce, vinegar, brown sugar, and cayenne.
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3
In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through.
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4
Transfer the eggs to a bowl and break them into pieces with a spoon.
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5
In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden.
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6
Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through.
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7
Add the fish sauce mixture, noodles, 2 cups bean sprouts, scallions, and water.
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8
Cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender and the excess liquid is evaporated.
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9
Add the egg, toss the mixture well, and mound it on a platter.
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10
Sprinkle the noodle mixture with the peanuts and red pepper flakes and arrange remaining cup bean sprouts around it.
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11
Garnish the dish with the chilies, coriander sprigs, and lime wedges.
