Place noodles in large bowl; cover with hot water. Let stand 10 minutes, or until soft and pliable.

To prepare sauce, combine water, ketchup, fish sauce, sugar, lime juice, finely minced Thai peppers (remove seeds if you’d like less heat), and curry powder in medium bowl; set aside.

Heat large skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Add shrimp, stir-fry 2 minutes, or until shrimp turn pink and opaque. Transfer to bowl with slotted spoon.

Reduce heat to medium. Add remaining 1 tablespoon oil and heat 15 seconds. Add garlic, cook and stir 20 seconds, or until golden.

Add eggs, cook 2 minutes, or until just set, turning and stirring every 30 seconds to scramble. Stir in sauce and mix thoroughly.

Add noodles, stir to coat with sauce. Cook 2 to 4 minutes, stirring often, until noodles are tender. Add water as necessary, to ensure noodles do not dry out.

Add cooked shrimp, 1 1/2 cups bean sprouts, peanuts and green onions; cook and stir 1 to 2 minutes or until heated through. Portion into serving dishes.

Cut lime into quarters, and squeeze over noodles before eating. Serve immediately.