Place rice stick noodles in a large bowl and completely cover with boiling water for 5 to 6 minutes. Drain completely and set aside.
In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
In a small bowl whisk together the eggs. Heat the skillet medium heat. Add 1 tablespoon of the peanut. Add the eggs and scramble them, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
Heat the oil in a wok or skillet over high heat. Add the garlic, ginger, onion, bell peppers, and stir fry until aromatic. stir-fry until they change color. stir to combine well with all the ingredients, for 1 minute.
Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut. add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
combine the noodles, shrimp, eggs, and vegetables for Singapore Street Noodles.
Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.