8 ounces rice-stick noodles
1/4 cup tomato-based chile sauce
1/4 cup fresh lime juice
2 tablespoons Asian fish sauce
2 tablespoons light brown sugar
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
1 can (14.5 ounces) bean sprouts, drained and patted dry
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
cilantro, lime wedges, and red-pepper flakes, for serving
Bring a large pot of water to a boil; remove from the heat. Stir in the noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
In a small bowl, whisk together the chile sauce, lime juice, fish sauce, and brown sugar. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, and cook until fragrant, 30 seconds. Add the shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer the shrimp to a plate.
Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with noodles and chile sauce mixture; cook, tossing, until combined, 1 minute. Add the bean sprouts, scallions, and shrimp. Pour in the egg; toss until the noodles are coated and cooked through, about 2 minutes. Serve with lime wedges and topped with cilantro and a pinch of red-pepper flakes.