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Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet, melt the ghee over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
In a small bowl, whisk together the honey (or maple syrup), coconut aminos, black pepper, and sesame seeds.
Pour the sauce over the cooked shrimp in the skillet and stir to coat evenly.
Cook for an additional 1-2 minutes until the sauce thickens slightly.
Remove from heat and stir in the sliced green onions.
Serve the spicy honey garlic shrimp over the cooked rice noodles.
Garnish with fresh cilantro before serving.