Here is a recipe from my good friend Nina Simonds. She is one of the best experts in this country in Asian cooking — she is a great cook and a great teacher!
Heat a wok or a heavy skillet over high heat. Add 1 Tbs. of the oil and heat until very hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1-1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
Place the rice stick noodles in a medium bowl and cover with hot water for 5 to 10 minutes. Drain.
In a small bowl mix together the fish sauce, ketchup, sugar and water to make sweet and sour sauce.
Reheat the wok over medium-high heat. Add the remaining 3 Tbs. of oil and heat until hot, about 30 seconds. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir-fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3-4 minutes, until the noodles have absorbed the sauce and are tender. Add the shrimp and bean sprouts and toss to mix. Transfer onto a serving platter and sprinkle with the scallion greens, peanuts, red pepper, and cilantro. Arrange the lime wedges around the noodles and serve.