Thoroughly rinse produce and pat dry. Bring a medium pot of lightly salted water to a boil. Rinse shrimp under cold water and blot dry. Stem, core and cut red bell pepper into thin strips. Halve green onions and separate white and green halves. Cut white parts into 1" pieces and thinly slice green parts on an angle (see picture). Cut snow peas into strips lengthwise.

Remove boiling water from heat and add ½ to ¾ of the rice vermicelli noodles (depending on how much you love noodles.) Soak for 5 minutes, stirring often, then drain in a colander and rinse with cold water to prevent sticking. Set aside.

Heat 1 tsp. olive oil in a large pan over medium-high heat. Add shrimp and ½ tsp. curry powder and cook 30 seconds. Move shrimp to outside rim of pan and add eggs to empty center. Let sit for 10 seconds until they begin to set. Stir gently to scramble. As they set more fully, break into smaller pieces. Remove shrimp and eggs to a plate and set aside.

Add whites of green onion, red pepper, and snow peas to pan. Stir often and cook until peppers begin to soften, about 3 minutes. Add half of remaining curry powder, and stir to coat. Add back shrimp and eggs. Add oyster sauce, soy sauce, fish sauce, and sugar. Stir to incorporate, and simmer 30 seconds.

Add remaining curry powder and drained rice vermicelli to pan. Toss long enough to heat noodles through, then remove from heat.

Place a serving of noodles in a shallow bowl, dividing shrimp evenly, and garnish with green onions.