Cook the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.

Prep all the vegetables and the garlic and set this aside until ready to stir fry.

Lightly beat the eggs in a small bowl and set this to the side.

Peel and devein the shrimp and set this aside.

Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.

Heat up your wok on a high heat. Once you see it smoking, add 2 tbsp of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.

Add additional oil if the wok looks dry (the remaining 2 tbsp of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.

Now add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.

Taste and adjust seasonings if necessary to suit your tastes. Remove your shrimp mei fun to your favorite noodle bowls and slurp away!