In a saucepan, combine the lime juice, brown sugar, soy sauce , fish sauce and chili garlic sauce. Simmer over low heat for 5 minutes. Set aside.
Soak the noodles in hot water until pliable. Drain.
Heat the oil in a large skillet over medium heat. Saute the garlic and shrimp until the shrimp are cooked through, about 5-6 minutes. Remove onto a separate plate.
Add the noodles and sauce to the skillet. Cook 3 minutes until the noodles absorb most of the sauce. Add the shrimp back in and toss to coat.
Off heat, mix in the carrots, scallions and bean sprouts. Garnish with crushed peanuts, cilantro and lime slices.