This is a recipe that moves quickly; gather and prepare ingredients and equipment before starting for a smoother cooking process.

1. Check the rice noodle package instructions. If directed, start boiling the cooking water. 
2. In a small bowl, whisk together sugar, rice vinegar, soy sauce (or tamari), fish sauce, and paprika.
3. Heat 2 tablespoons garlic-infused oil in a large skillet over medium heat. Once the oil is hot, add the bell pepper slices and cabbage. Cook for 3 to 5 minutes or until the veggies start to soften.
4. While the peppers cook, prepare the rice noodles according to the package instructions. Drain.
5. Once the peppers start to soften, add the shrimp to the skillet. Cook for 2 to 4 minutes or until the shrimp start to turn opaque pink and are almost cooked through. Add the sauce and cook for about 1 minute or until the shrimp are cooked and the sugar has dissolved. Reduce the heat to low.
6. Stir in the noodles and green onion tops. Cook until everything is hot. Then, remove from the heat.
7. Optional: Heat the remaining 1 teaspoon of garlic-infused oil over medium-high heat in a small nonstick skillet. Once hot, add the egg and cook, scrambling with a silicone spatula, until done. Stir into the noodle mixture.
8. Serve warm, topped with optional cilantro leaves.