To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water. Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs or a spatula, and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.

In a large, deep skillet or a wok, heat 2 tablespoons of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.

Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar, and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.

When the noodles are tender, push them to one side and add the remaining tablespoon of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and 1 cup of the bean sprouts and cook about 1 minute, tossing once or twice, until shiny and beginning to wilt.

Sprinkle the peanuts and lime juice over the noodles and then toss to mix everything well. Mound the noodles on a serving platter, arrange the remaining cup of bean sprouts and the lime wedges on the side, and serve hot.