Soak rice noodles in enough hot water to cover for 15 minutes. Rinse well and drain. Spread out on paper towels to dry.

Combine fish sauce, vinegar, and sugar in a small bowl. Set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook until browned, stirring with a wooden spoon to break up meat, about 5 minutes. Transfer to a bowl and set aside. Add remaining 2 tablespoons oil to skillet; add green onion, ginger and crushed red pepper. Cook, stirring, until brown, about 2 minutes. Add eggs and cook, stirring gently with a wooden spoon, until just set, about 1 minute. Add noodles, pork, and bean sprouts; cook stirring, until mixture is hot and begins to brown, about 3 minutes. Stir fish sauce mixture, and add to skillet. Cook, stirring, 2 minutes. Serve sprinkled with peanuts.