Soak the rice noodles in hot water until they soften. Drain then rinse with cold water, draining again. Set aside.
In a large non-stick pan, heat the olive oil over medium heat. Add the eggs, and scramble. Then add the carrots and scallions, cooking for another minute or so.
Add the noodles, followed by the sauce and the shrimp. Combine over medium heat for a minute or two, allowing to warm through. Transfer to a serving platter.
Garnish with crushed peanuts, lime for squeezing, and additional chili peppers.