Add all the sauce ingredients to a bowl and mix well. Set aside.
Add the rice sticks to a large bowl and cover with enough hot water. Soak for 5-8 minutes Once they are soft, drain using a colander and keep ready. TIP - Once the rice noodles are soft, use kitchen scissors to cut the noodles short, makes tossing and eating easy.
In a large wok, add 1 tablespoon of oil and heat up. Add the whisked eggs and scramble the eggs untill they are soft cooked. Remove on a plate. Using a fork, break the egg into small pieces.
Add 1 tablespoon of oil next, add the chicken to the wok. Sprinkle salt and pepper and stir fry the chicken on high heat until cooked through. Remove the chicken and all the drippings on the same plate as the eggs.
Next add another tablespoon of oil and add the shrimp, sprinkle pinch of salt. Stir fry the shrimp for a couple minutes until they are opaque and turn orange. Remove on the same plate as the eggs & chicken.
Make sure that the wok is screaming hot. It will go fast from here. Add the remaining 2 tablespoon oil to the wok.
Add shallots, ginger, garilc and green chillies all at once to the wok.Stir fry on high heat for about 2-3 minutes. Don't brown too much.
Next add the snap peas and bell pepper to the wok, sprinkle a pinch of salt and stir fry the vegetables on higt heat just for a couple minutes. We dont want to overcook them.
Next add the rice noodles to the wok along with shrimp, chicken and eggs. Pour over the sauce that we prepared.
Using tongs or chopsticks or two forks, toss everything together until the noodles and the protein are well coated in the sauce and everything is heated through. This part is a little messy since these noodles do not seperate easily but work your way through.
Remove from heat and add the cilantro and scallions. Serve immediately with lime wedges.