Soak rice vermicelli in water for 20 minutes, then drain.

Heat vegetable oil in a wok over medium-high heat.

Add crushed garlic to the wok and stir-fry until golden brown (about 1 minute).

Add fish sauce, lime juice, and palm sugar to the wok and stir until the sugar dissolves.

Quickly stir in beaten eggs and cook for a few seconds, scrambling them slightly.

Add the soaked and drained rice vermicelli to the wok, coating the noodles with the garlic, egg, and sauce mixture.

Add shrimp, 3/4 of the bean sprouts, and half of the sliced green onions to the wok.

Continue stir-frying until the noodles are tender and the shrimp is cooked through (about 3-5 minutes).

Transfer the contents of the wok to a warmed serving dish.

Garnish with the remaining bean sprouts, green onions, ground dry shrimp, minced roasted peanuts, cilantro leaves, and lime slices.

Serve immediately.