Bring a large saucepan of water to a rolling boil.

Add the rice noodles and remove from heat.

Let the noodles steep for 5 minutes, then drain and rinse well in cold water.

Transfer the drained noodles to a medium bowl.

Prepare all remaining ingredients and keep them within reach.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat.

Add the garlic and toss well.

Add the shrimp and chicken and cook for about 2 minutes, tossing occasionally, until cooked through.

Add the noodles and toss as they soften and curl in the hot pan.

Add the fish sauce, soy sauce, sugar, and chili flakes.

Cook for 1 to 2 minutes, tossing occasionally.

Add a splash of water to prevent sticking.

When the noodles are tender, push them to one side and add the remaining tablespoon of oil.

Add the egg and, once almost set, scramble it and push it aside.

Add the green onions and 1 cup of bean sprouts and cook for about 1 minute, tossing occasionally, until shiny and beginning to wilt.

Sprinkle the peanuts and lime juice over the noodles and toss to mix well.

Mound the noodles on a serving platter.

Arrange the remaining cup of bean sprouts and lime wedges on the side.

Serve hot.