Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.
In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.