1/4 lb shrimp, shelled and deveined
2 tbsp + 4 tbsp vegetable oil, divided
1 (about 6 oz) bundle of dried rice noodles
2 garlic cloves, minced
1 tsp soy sauce
1 tsp dry sherry
1/4 tsp black pepper
1/4 tsp sugar
2 eggs, beaten, with a pinch of salt
1/4 onion, sliced
1/2 red pepper, sliced
large handful of snow peas, stemmed and sliced thinly
1/2 carrot, julienned
1 tbsp curry powder, divided
Salt, to taste
2 green onions, sliced thin
2 tsp toasted sesame oil
Dry shrimp with paper towels and add to a bowl alongside 1 tsp vegetable oil and 1/2 tsp fish sauce. Mix well and set aside.
Cook rice noodles according to package directions and then rinse with cold water. Drain until dried.
Mix together garlic and soy sauce in a bowl, along with the dry sherry, pepper, sugar and remaining 2 tsp fish sauce. Mix well and set aside.
Heat 1 tsp vegetable oil in a wok on high heat, then add the eggs and cook for about 10 seconds without moving. Swirl the oil and egg together and cook until firm and break up larger pieces as needed. Set aside.
Clean out the wok and turn back to high heat, then add 2 tsp oil and heat until smoking. Add the shrimp and stir fry for 30 seconds, then add the onion and cook for another 30 seconds. Next, add in the red pepper and snow peas and stir for another 30 seconds, then add the carrots. Stir in 1 tsp curry powder and adjust salt if needed. Cook until curry is completely mixed and scrape out wok into the bowl with the eggs.
Clean out the wok again and heat remaining 2 tbsp vegetable oil on high heat until again smoking. Add in the cooked noodles and stir fry for 30 seconds, then add in the sauce and remaining 2 tsp curry powder and stir until completely distributed. Return all ingredients back to the wok and heat. Serve with green onions and sesame oil.