Bring a large pot of water to a boil, add rice noodles, and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
1 lime lime wedge
Heat a wok or large skillet over high heat, add 1 tablespoon of vegetable oil. Once shimmering, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
1 lb lb shrimp
Add remaining 1 tablespoon of oil to the wok. Add minced garlic and cook, stirring constantly, until fragrant and lightly golden, about 30 seconds.
3 cloves garlic
Push garlic to one side of the wok and pour in the beaten eggs. Scramble eggs by stirring gently until just set, about 20 seconds.
2 eggs
Add cooked noodles to the wok along with fish sauce, soy sauce, and brown sugar. Toss everything together, cooking for 2-3 minutes until evenly coated and heated through. The noodles should be sticky and shiny.
3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 8 oz rice noodles
Return the cooked shrimp to the wok, combining with the noodles. Stir well and cook for an additional minute until heated through and flavors meld. Remove from heat.
1 lb lb shrimp
Serve hot, garnished with sliced green onions, crushed peanuts, and a lime wedge for squeezing over the top. Optionally, add extra lime juice for tang.
1 lime lime wedge, to taste green onions, 1/4 cup crushed peanuts