Thai-ish Shrimp and Pork Noodles

I've been reading several books by Ruth Reichl, so I decided to make one of her recipes.

Ingredients:

• 1/2 pound very thin rice noodles
• 1/4 cup sugar
• 1/4 cup fish sauce
• 1/4 cup white vinegar (or unseasoned rice vinegar)
• 2 tablespoons peanut oil
• 1 teaspoon Sriracha sauce
• 1/2 pound medium shrimp, peeled and deveined
  (As needed, take the tail shell off now as well!)
• 2 cloves garlic, minced
• 1/2 pound ground pork
• 4 green onions, white and tender green parts, sliced into 1/4-inch lengths
• 2 large eggs, lightly whipped
• 1 teaspoon crushed red pepper flakes, or to taste
• 1/4 cup lime juice (about 2 limes)
• 1/2 cup salted peanuts, ground or finely chopped
• 1 lime, cut into 6 wedges, for garnish
• Sriracha sauce for garnish
• Extra peanuts for garnish

Instructions:

1. Soak the noodles in hot water to cover in large bowl for about 20 minutes until soft
   (I followed instruction on pack), then drain.
2. In a medium bowl, combine the sugar, fish sauce, vinegar, and 1 teaspoon Siracha sauce.
3. In a large skillet, heat the oil over medium-high heat until it is very hot.
4. Add the shrimp and cook, stirring, just until they change color, about 1 minute. Transfer to a plate to be added in later.
5. Add the garlic to the pan, cook for about 30 seconds so it starts to color and get fragrant, then add the pork and half of the green onions.
6. Cook the pork, stirring, until it loses its redness, about 3 minutes
7. Quickly mix in the drained noodles.
8. Add the fish sauce mixture, reduce the heat to medium, and cook 5 to 8 minutes or until the noodles have absorbed all the liquid.
9. Clear an area of the pan and pour half of the eggs into it.
10. Tilt pan to get as thin a sheet of egg as possible, and scramble about 1 minute until just set. 
11. Mix the egg into the noodles, then repeat with the remaining egg.
12. Mix in the shrimp, remaining green onions, peanuts, and red pepper flakes.
13. Add the lime juice and cook for about 1 minute while stirring.
14. Place the noodles into bowls, and top with a sprinkling of peanuts.
15. Serve with lime wedges and Siracha sauce on the side.

Carole's Notes:

We liked this! The recipe serves 4 for dinner. You may want a green salad with it.

The recipe is lightly adapted from "Garlic and Sapphires," by Ruth Reichl.