1
Soak rice noodles in a bowl of very warm water until pliable but still firm, about 30 minutes. Drain.
2
In a small bowl, combine sugar, fish sauce, soy sauce, hoisin sauce adn chili-garlic sauce.
3
Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat wok. Stir-fry garlic and shrimp for 2 to 3 minutes, or until shrimp are pink and opaque. Stir in fish sauce mixture, then noodles. Stir-fry for 1 to 2 minutes or until noodles are tender and liquid is absorbed. (If noodles are too firm at this point, add 1 Tbsp of water and cook for 1 minute). Add bean sprouts; stir-fry for 1 to 2 minutes or until slightly limp.
4
Serve immediately, garnished with mint, cilantro and peanuts, with lime wedges on the side.
