Bring a pot of water to a boil.

Heat a large skillet to medium-high heat with olive or canola oil.

Combine fish sauce, soy sauce, brown sugar, rice vinegar, chili sauce, and juice of half a lime in a small dish.

Set the sauce aside.

Cut the second half of the lime into wedges for serving.

Turn the heat off under the boiling water and add the rice noodles.

Let the noodles sit for 5-7 minutes, or until soft but still al dente.

Drain and rinse the noodles with water.

When the oil shimmers in the skillet, add the eggs.

Scramble the eggs for 4 minutes, breaking them up until cooked through and slightly browned.

Remove the eggs from the skillet and set aside.

Add minced garlic to the skillet and saute for 2 minutes until fragrant.

Add the prepared sauce, noodles, cooked egg, and half of the bean sprouts and peanuts to the skillet.

Toss everything together, tasting and adding more chili sauce or fish sauce as desired.

Serve topped with the remaining peanuts and bean sprouts.

Garnish with sliced green onion, cilantro, and lime wedges.

Serve immediately for best results.