Step 1
Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften about 10 minutes. Drain noodles in a colander and set aside.
Step 2
Whisk together fish sauce honey soy sauce lime juice rice vinegar chili garlic sauce ketchup chili oil sesame oil and garlic in a bowl.
Step 3
Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
Step 4
Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
Step 5
Cook and stir onions and celery in the skillet just until tender about 2 minutes.
Step 6
Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
Step 7
Stir scrambled eggs shrimp salt and ground black pepper into noodle mixture and gently toss to coat.
Step 8
Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked 2 to 5 minutes.
Step 9
Remove from heat and toss cilantro peanuts and red chiles into noodles.