Meanwhile we prep the ingredients. We want everything ready for the stir-fry in about an hour. We mince our shallots and garlic, yielding 1/2 cup and 3 tablespoons respectively, and place in another bowl. We slit our red chile and using a spoon seed it. We cut the chile into small pieces and place them in the bowl with the shallots and garlic. We put the frozen peanuts on a foil-lined cookie sheet and bake for 3 minutes. We remove to cool.
We mix the fish sauce, soy sauce, rice vinegar and brown sugar in a medium bowl for the sauce. We lightly beat our eggs in another bowl. We place our peanuts in a resealable plastic bag and gently crush with the smooth side of a meat mallet. Then we put these into a bowl. We also have bowls for our bean sprouts, scallions, and cilantro.
When the water is boiling, we add the rice noodles and cook for 4 minutes, according to the package directions. We drain them in a colander and rinse with cold water. We set the colander aside and rinse out the pot for use for the stir-fry.
In another colander, we defrost our shrimp under cold running water for 5 minutes according to the package directions. We drain and let sit for another 5 minutes. We remove the tails and chop each shrimp in half.
In our clean and dry pot, we heat a tablespoon of oil over medium heat. When it is hot, we add the eggs and cook for a minute or so until they are set but not browned. We remove the eggs from the pot and place in a clean bowl.
We heat the remaining oil in the pot over medium heat and add the shallots, garlic, and chopped chile pepper. We stir-fry for a minute, add the shrimp, and raise the heat to medium-high. We stir-fry for about 3 or 4 minutes – we want the shrimp to be pink and almost cooked through. We remove the shrimp and vegetables to a clean bowl (we don’t want to overcook the shrimp).
We quickly rinse the cooked noodles again and drain. We then add the rice noodles and 3/4 of the sauce to the empty pot still on medium-high heat. We toss these around to heat. Next we add the bean sprouts and scallions to the rice noodle pot. We cook for a few minutes, tossing often. When the noodles and veggies are hot, we add the shrimp, cooked eggs and the rest of the sauce, and stir.
We serve the shrimp-noodle dish with a squeeze of lime and sprinkled with the peanuts, red pepper flakes, and cilantro.