In 3-quart saucepan, heat 4 cups water to boiling.

Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).

Soak noodles 3 to 5 minutes or until noodles are soft but firm.

Drain noodles; rinse with cold water.

Meanwhile, in small bowl, mix lime juice, 1⁄3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil; set aside.

In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat.

Add garlic and shallot; cook about 30 seconds, stirring constantly, until they begin to brown.

Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.

Stir in noodles and lime juice mixture.

Increase heat to high; cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.

Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing with wooden spoons, until noodles are tender.

Place on serving platter.

Sprinkle with cilantro.

If desired, garnish with additional chopped dry-roasted peanuts and green onions.

*Thin or thick rice stick noodles can be substituted for the linguine-style stir-fryrice noodles.