In a non-stick skillet heat 1 tablespoon of the oil over moderate heat until it is hot but not smoking, add cooked rice turning after crisp on bottom. Remove rice to bowl. Add eggs to skillet and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon. In the skillet heat the remaining 2 tablespoons oil over moderately high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Add the shrimp and stir-fry the mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the fried rice, cabbage and radish, toss. Add the sauce, bean sprouts, scallions, and the water and cook the mixture, stirring, for 3 to 5 minutes, or until the excess liquid is evaporated. Add the egg, sauce, basil, cilantro and lime juice and toss the mixture well, and mound it on a platter. Sprinkle the noodle mixture with the peanuts and the red pepper flakes, coriander sprigs, and lime wedges.