Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Scoop out about 3/4 cup of pasta water and set aside. Drain the pasta.

Prep the shrimp. Pat shrimp dry with paper towels. Season lightly with salt and pepper. If you like a little heat, sprinkle with a pinch of chili flakes.

Make the sauce base. In a small bowl, stir together the Thai sweet chili sauce, soy sauce, lime juice (start with half a lime and add more to taste), and rice vinegar. Adjust sweetness or saltiness as you like.

Sauté the aromatics. Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and ginger; cook 30 seconds until fragrant. Don’t let them brown.

Cook the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer to a plate so they don’t overcook.

Stir-fry the vegetables. In the same pan, add a splash more oil if needed. Toss in bell pepper and snap peas (or broccoli). Stir-fry 2–3 minutes until crisp-tender with some char.

Build the sauce. Lower heat to medium. Add the sauce mixture to the pan. Let it bubble for 30–60 seconds. Stir in 1–2 tablespoons butter if using for extra gloss.

Toss with pasta. Add the drained pasta to the pan. Splash in some reserved pasta water (start with 1/4 cup). Toss until the noodles are coated and the sauce clings. Add more pasta water as needed to loosen and create a silky coating.

Finish with shrimp and fresh stuff. Return shrimp to the pan, along with half the green onions and a handful of chopped cilantro or Thai basil. Toss briefly to warm through. Taste and adjust: more lime for brightness, soy for salt, or chili flakes for heat.

Garnish and serve. Plate and top with remaining green onions, sesame seeds or crushed peanuts, and extra herbs. Serve immediately with lime wedges.