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1. Whisk the cornstarch, sherry, egg white and salt until thoroughly mixed and smooth. Pour over the shrimp in a bowl with lid or in a heavy sealable plastic bag. Cover the bowl or seal the bag and let sit at room temperature for 30 to 60 minutes or refrigerate up to 8 hours or overnight. (If refrigerated, bring the shrimp to room temperature before cooking.)
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2. Bring a medium pot of salted water to a boil. Place the noodles in a deep bowl. Pour the water over till they are covered. Allow to steep stirring occasionally for about 10 minutes until almost tender. Drain place in a bowl and toss with the chile or sesame oil to coat. Set aside.
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3. When the shrimp have marinated, fill a medium saucepan with water about halfway and bring just to a simmer. Drain the marinade from the shrimp and add the shrimp to the simmering water. Cook for 60 to 90 seconds, or until the shrimp start to turn opaque but are still raw in the center. Drain and set aside in a warm place.
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4. Coat the bottom of a large saute pan with coconut or vegetable oil. When the oil shimmers, add the garlic and spices and cook just until fragrant. Add the stock, fish sauce, sugar and coconut milk. Bring to a boil and then reduce the heat to a simmer. Simmer for about 10 minutes.
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5. Add the spinach and peas and toss till the spinach wilts.
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6. Add 1 tablespoon of lime juice. Taste and adjust seasoning: the sauce should have a good balance of sweet, salty and sour flavors.
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7. Add the noodles and shrimp and cook just to heat through, about 2 minutes. Garnish with scallions and cilantro. Serve immediately.
