Soak the rice noodles in hot water for 20 minutes or more. Drain noodles prior to beginnning recipe and set aside.  While noodles are soaking, prep all ingredients.  In small bowl, combine fish sauce, soy sauce and curry powder.

Heat a wok or large skillet over medium heat and add 2 Tbs of oil and the garlic.  Stir fry the garlic for 15 seconds or until fragrant.  Then add the shrimp and the chili and cook until shrimp turn pink, about 2 minutes. Remove shrimp to another bowl.  Add the fish sauce mixture to the pan with the noodles. Stir-fry for a minute and remove to the bowl with the shrimp.  Add 1 Tbs oil, the scallions, and the bean sprouts and stir-fry for a minute. Remove to noodle-shrimp bowl.

Add the eggs to the skillet and stir until lightly scrambled, then add the previously cooked ingredients back into the pan and toss.  Add the stock, stir together, cover and simmer for 1 minute.  Remove from the heat, taste and add salt if desired.  Transfer to a platter, sprinkle the cilantro and serve with lime wedges and optional Sriracha sauce.