1Place 6 cups of water in the wok; bring to a boil over high heat. Add noodles; cook 2 minutes or until tender but still firm, stirring frequently. Drain, rinse under cold running water to stop cooking. Drain again and place noodles in a large bowl. Add 1 tablespoon of oil; toss lightly to coat. Set aside.Combine 1 1/4 cups water, sugar, soy sauce, lime juice, and anchovy paste in a small bowl. Set aside.Heat the wok over medium heat until hot. Drizzle 1 tablespoon of oil into the wok and heat 30 seconds. Add eggs; stir fry1 minute or just until set on bottom. Turn eggs over using a flat spatula; stir to scramble. Remove to medium size bowl. Set aside.Increase heat to high.Drizzle 1 tablespoon of oil into the wok. Add shrimp and garlic; stir fry 2 minutes or until shrimp begin to turn pink and opaque. Remove shrimp to bowl with eggs.Reduce heat to mediumDrizzle the remaining1 tablespoon of oil into the wok and heat for 15 seconds. Stir in paprika and red pepper. Add noodles and anchovy mixture; cook and stir about 5 minutes or until noodles are softened. Stir in 3/4 cup of bean sprouts. Add peanuts and onion; toss and cook about 1 minute or until onions are tender. Add eggs and shrimp; stir fry until heated through.Transfer to a serving plate and garnish with remaining bean sprouts and lime wedges.