Place uncooked rice noodles in a bowl, large enough to fit the noodles, and cover with boiling water. Allow the noodles to soak 15 minutes, or until desired doneness. Drain thoroughly in a colander and set aside.
Heat peanut oil in a wok or heavy-bottom skillet over medium high heat. Add vegetables to the oil and sauté 3 to 5 minutes or starting to soften. Add shrimp to the pan and sauté several minutes until pink. Pour in the egg and stir until cooked. Add drained noodles, soy sauce, sesame oil, salt and pepper and stir until well combined. Taste and adjust salt and pepper to your preference.