Submerge wide (pad thai) rice noodles in a bowl of very warm (110 degrees F) water and soak until they're pliable but still rather firm, about 30 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).

In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.

Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minute. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.