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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.
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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.
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3
Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
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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.
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5
Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
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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.
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7
Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
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8
Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
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9
Remove from heat and toss cilantro, peanuts, and red chiles into noodles.
