Soak noodles in water for 30 minutes
or according to package directions.
Drain; set aside.
In a small bowl, stir together brown
sugar, fish sauce, vinegar and cayenne;
set aside. Heat oil in a large nonstick skillet
on medium-high heat. Add garlic; sauté
30 seconds. Stir in shrimp; sauté 2
minutes, flipping once. Move garlic and
shrimp to side of pan closest to handle.
Tilt skillet so that empty side is closest to
burner; add noodles and 1/2 cup water.
Stir noodles for 3 to 4 minutes, until
almost all the water is absorbed, keeping
skillet tilted and shrimp untouched.
Return entire pan to burner. Pour in fish
sauce-brown sugar mixture and stir,
combining shrimp and noodles. Make a
well in the center. Add 1 egg; when white
starts to set (it takes about 1 minute),
break yolk with a rubber spatula, scramble
and mix into shrimp-noodle mixture.
Repeat with remaining 2 eggs, making
a well each time. Stir in bean sprouts,
3/4 cup of the scallions and the peanuts.
Serve immediately. Garnish with
remaining 1/4 cup scallions and, if desired,
chopped peanuts, a squirt of lime and