Make vermicelli and cut into 6-inch strips

Cook until al dente, drain, rinse and set aside

Toss gently after adding the noodles to avoid breaking them

In a small bowl, combine the soy sauce, vinegar, sugar, and paprika

Set aside

Because this is a stir-fry recipe, assemble all of the ingredients within arm's reach before heating the wok or frying pan

Heat a wok or frying pan over high heat

Add the oil and swirl to coat the pan

Add the pork or chicken, garlic, and chile and stir-fry for 1 minute

Stir in the drained noodles and the soy sauce mixture and stir-fry about 30 seconds

Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up

Add the shrimp and stir-fry just until they turn pink

Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes

Remove from the heat and transfer to a serving plate

Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp (if used)

Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. VARIATION: Soybean curd (tofu) may be added along with or substituted for the meat.