Cook the noodles. Boil according to package directions until just tender. Drain, rinse briefly under cool water to stop cooking, and toss with a teaspoon of oil to prevent sticking. Set aside.

Whisk the sauce. In a small bowl, combine lime juice, zest, soy sauce, fish sauce, oyster sauce, honey, sesame oil, and water/stock. Taste and adjust sweetness, saltiness, and acidity. You want a bold, bright, slightly sweet-tangy flavor.

Prep the shrimp. Pat shrimp dry and season lightly with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.

Stir-fry the aromatics. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add garlic, ginger, and sliced Thai chilies. Stir for 20–30 seconds until fragrant. Don’t let them brown.

Sear the shrimp. Push aromatics to the side. Add another tablespoon oil and the shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly pink. Transfer shrimp to a plate to avoid overcooking.

Crisp the veggies. Add a bit more oil if needed. Toss in bell pepper, carrots, snow peas, and the white parts of green onions. Stir-fry 2–3 minutes until crisp-tender. You want some bite left.

Add noodles and sauce. Return the noodles to the pan. Pour in the chili lime sauce and toss vigorously with tongs to coat everything. If the noodles seem dry, splash in another tablespoon of water or stock.

Finish with shrimp. Add the shrimp back in and toss for 30–60 seconds to warm through. Turn off the heat. Fold in green onion tops and a sprinkle of cilantro if using.

Serve. Plate hot with extra lime wedges. Top with sesame seeds, peanuts, and more chilies if you like the heat.