Soak rice noodles in warm water until soft (15-30 minutes).

Drain noodles thoroughly.

Toss noodles with half of the peanut oil.

Heat the remaining peanut oil in a wok or large, deep non-stick skillet over medium-high heat.

Add minced garlic and cook, stirring, for 30 seconds until fragrant.

Add roughly chopped peeled shrimp and cook, stirring, for another 30 seconds, until partially cooked.

Add lightly beaten eggs and let sit for 15 seconds until they begin to set.

Scramble the eggs with the shrimp and garlic, breaking up large clumps.

Add fish sauce and sugar.

Cook, stirring, for 15 seconds.

Add the soaked and oiled rice noodles.

Toss and cook until noodles are heated through.

Add salt to taste.

Add 1 cup of mung bean sprouts and toss until evenly distributed.

Turn out the noodles onto a platter.

Garnish with remaining bean sprouts, chopped dry roasted salted peanuts, crushed red pepper flakes, and minced cilantro leaf.

Squeeze lemon or lime juice all over the noodles and serve immediately.