Cook the noodles in a large amount of boiling water 30 seconds, until firm tender. Cool in cold water and drain well. Toss with 1 Tbsp. of the oil and set aside. Heat the remaining oil in a wok or large skillet over high heat. Add the garlic, ginger, shallots and bell pepper and stir-fry 30 seconds. Mix in the chili sauce and stir-fry a few seconds more. Add the shrimp, fish sauce, brown sugar, lime juice and water and bring to a simmer. Mix in the reserved noodles, beans sprouts, green onions and cilantro and heat through. Divide among bowls and serve.
Note: Rice noodles come in varying package sizes. If your store does sell the required size, buy a larger one, use what you need, and save the rest for another use.