Fill a pot with warm water and soak the rice noodles for 30 minutes. Drain and use immediately or cover and refrigerate until ready to use.

In a small bowl, combine fish sauce, granulated sugar and distilled white vinegar. Stir to dissolve the sugar in the sauce and set aside.

Heat a wok or heavy casserole pan over high heat until it begins to smoke. Add vegetable oil and swirl the pan so the oil is well distributed and the pan is coated.

When the oil is shimmering, add the shrimp and stir-fry the shrimp less than a minute. You don't want to fully cook the shrimp at this time.

Note: If cooking chicken, use boneless thighs and cut into bite-size pieces.

Add the rice noodles and a splash of water to get the rice noodles cooking.

Add the fish sauce mixture and stir-fry constantly until the rice noodles absorb the sauce. About a minute.

Push the noodles and shrimp off to a side with the spatula and make an opening for the egg. Add the egg and cook for 15 seconds. When the edges begin to set use the spatula to scramble the egg and quickly combine it with the noodles and shrimp while the yolk is still soft.

When the egg looks mostly cooked, turn the heat off. Add the bean sprouts, sliced scallions and toss to combine well.

Plate and garnish with more scallions, peanuts, red pepper flakes and a lime wedge.