Set a nonstick skillet on medium heat and add in olive oil. Once the pan is hot, toss in onion, garlic, ginger and cili padi. Stir fry until the smell rises up.

Toss in the raw shrimp and cook for about 5 minutes until it is no longer pink.

Toss bell pepper and celery. Cook until the outside edges are seared and the veggies are still crunchy.

While the veggies are cooking, mix together the ingredients for the sauce and set it aside.

Add the noodles to the skillet and toss the mixture together for about 1 minute. Reduce the heat, then move the mixture to one side of the skillet and pour in the sauce. Once the sauce begins to simmer/bubble, toss everything together in the skillet.

Cook for about 1 -2 minutes more and then remove from heat.