Cook the rice noodles according to the package directions until just tender, drain, and set aside.
Whisk the sauce ingredients in a small bowl: soy sauce, fish sauce, white vinegar, honey (or maple), and chili flakes; set aside.
Heat the oil in a large skillet or wok over medium heat until shimmering.
Add the shrimp and sear until pink on both sides, about 2–3 minutes total.
Stir in the butter, then add the garlic, a pinch of chili flakes, and a grind of black pepper; cook until the garlic is fragrant and lightly golden, about 1–2 minutes.
Add the cooked noodles and the prepared sauce to the skillet and toss to combine; cook about 1 minute until noodles are warmed and start to absorb the sauce.
Push the noodles to one side of the skillet and pour the beaten eggs into the empty side; let set about 1 minute, then scramble and mix the eggs into the noodles.
Remove from heat, then toss in the bean sprouts and chopped green onions until combined.
Divide between plates and top with basil, extra green onions, chopped peanuts, extra chili flakes, and a squeeze of lime to serve.
