1. Whisk all sauce ingredients together in a bowl and set aside.

2. Cover noodles with very hot tap water in a large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, 20-25 minutes; drain.

3. Pat shrimp dry with paper towels.

4. Heat 1 tbsp oil in a 10” skillet over medium-high heat until just smoking.

5. Add shrimp in a single layer and cook, without stirring, until beginning to brown, about 1 minute.

6. Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds; transfer to bowl.

7. Add remaining 1 tbsp oil, shallot, garlic, and pinch salt to now-empty skillet.

8. Cook over medium heat, stirring constantly, until shallot is light golden brown, about 1.5 minutes.

9. Stir in egg and cook, stirring vigorously, until scrambled and barely moist, about 20 seconds.

10. Add drained rice noodles and toss to combine.

11. Add sauce; increase heat to medium-high, and cook, tossing gently, until noodles are well coated with sauce, about 1 minute.

12. Add cooked shrimp with any juices, bean sprouts, and half the scallions; continue to cook, tossing constantly, until noodles are tender, about 2 minutes. (If not yet tender, add 2 tbsp water to skillet and continue to cook until tender.)

13. Transfer to serving platter; sprinkle with remaining scallions and cilantro, and serve.