Bring a large pot of water to a boil. Meanwhile, in a bowl, mix together the vinegar, fish sauce, brown sugar, ketchup and worcestershire until the sugar dissolves.
In a large nonstick skillet, heat 1 tbsp. oil over high heat until shimmering. Add the shrimp and cook, turning once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate; reserve the skillet.
Add the noodles to the boiling water and cook until tender but still slightly chewy, 4 to 5 minutes. Rinse under cold water; drain well.
Add the remaining 2 tbsp. oil to the reserved skillet and heat over medium-high heat until shimmering. Crack in the eggs and cook until the whites are browned slightly at the edges, 1 to 2 minutes. Using a nonstick spatula, flip the eggs and break into small pieces. Add the noodles and fish sauce mixture; toss to combine. Add the cooked shrimp and stir until the shrimp are heated through and the noodles have absorbed some of the sauce, about 2 minutes.
Add the bean sprouts, scallion greens and peanuts; toss well. Divide the noodles among plates and top with the cilantro. Serve with the sriracha and lime wedges.