Cover noodles with boiling water. Soak 20 minutes or until soft but not fully "cooked". Drain and set aside.
In a small non-reactive bowl whisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and oil. Set aside.
Add oil, garlic, shallots and shrimp to 12-inch, non-stick skillet. Turn heat to medium high and cook until shrimp is mostly pink about 3 to 4 minutes. Add eggs, stir and scramble until just moist.
Add noodles, fish sauce mixture, peanuts, sprouts and scallions. Using a pair of tongs or 2 large spoons, toss until noodles are evenly coated.
Add the cilantro. Cook tossing constantly until noodles are tender and sauce has thickened slightly, about 3 to 4 minutes more. Serve immediately.
Recipe courtesy of Kathleen Daelemans