1/2 lb. straight-cut Thai rice noodles
4 Tbsp. vegetable oil
4 cloves garlic, chopped
4 Tbsp. fish sauce
2 Tbsp. brown sugar
2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 cup water
1 bunch green onions, cut into 1" pieces (or scallions)
2 carrots, peeled and cut into small "matchsticks"
1/3 - 1/2 cup roasted peanuts, coarsely chopped
1 lb. shrimp, cooked, peeled, deveined, tails removed
3 cups fresh bean sprouts (not canned)
1 or 2 limes, cut in wedges
cilantro for garnish

Soak noodles in very hot water for 1/2 hour.  Drain.
Measure, prepare and chop all ingredients and set near stove.
Heat oil in wok over medium heat.  Add garlic and saute 1 minute.
Add brown sugar, paprika, cayenne and fish sauce and stir.
Add noodles, stir and cook 3 minutes.  Add water.
Add green onions/scallions, carrots, peanuts and shrimp.  Stir and cook 2-3 minutes. 
Add bean sprouts.  Cook another minute and remove from heat.
Serve with lime wedges and optional cilantro.

May substitute chopped chicken or pork for the shrimp.  Brown chicken or port at the beginning with the garlic.