Place rice noodles in a large bowl and cover with VERY HOT water. Stir to separate and let soak for 10 minutes.
Meanwhile, in a large skillet or wok, heat 2 tablespoon of olive oil over medium-high heat. Add peppers, onion, carrots, and peas (and any other vegetables you feel like using) and cook, stirring occasionally, until veggies begin to soften.
While the veggies cook, whisk together the soy sauce, vinegar, sesame oil, fish sauce, brown sugar, lime juice, chili sauce, ginger, and garlic.
Pour sauce over veggies, stirring to combine, before adding softened rice noodles. Cook for another 2 minutes before adding shrimp. Cook for another 2 – 3 minutes, or until shrimp are just perfectly pink.
Remove from heat and top with cilantro, a squeeze of lime juice, and sesame seeds before serving.