Cook the rice noodles according to the package directions. Drain them, then rinse them under cold water to stop the cooking process. Let them cool completely, then set aside.
Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the shrimp and pepper, then stir-fry for 30 seconds. Pour in the nuoc-mâm and continue cooking for 2 to 3 minutes, stirring frequently. Then transfer to a plate and set aside.
Pour 3 tablespoons of oil into the wok. Crack the eggs into the wok and cook them until they form a lightly scrambled omelet.
Add the cooled rice noodles, the reserved shrimp, the nuoc-mâm, and the dark soy sauce.
Stir vigorously for about 2 minutes to thoroughly coat the noodles and distribute the flavors evenly.
Stir in the bean sprouts, give it one last stir, then sprinkle with fried onions.
