Soak rice noodles in cold water 30 minutes; drain well. (The noodles will be crunchy.)
Combine fish sauce and next 4 ingredients (fish sauce through chili paste) in a bowl.
Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 3 minutes or until shrimp are opaque. Remove from skillet.
Heat 1/2 tablespoon peanut oil in skillet over medium-high heat. Combine egg and egg white in a small bowl; stir with a whisk. Add egg mixture to skillet; cook 1 minute. Add green onions; cook 2 minutes. Combine 1 1/2 tablespoons peanut oil and sesame oil; add to skillet. Add noodles and fish sauce mixture; cook 2 minutes. Add shrimp and bean sprouts; cook 1 minute. Stir in cilantro. Sprinkle with peanuts; garnish with cilantro, if desired.