Place the rice noodles in a large pot and cover with hot water. Set asked and allow to soak for 15 minutes.

While noodles are soaking, preheat a large skillet (I use my wok, less likely to lose veggies over the side!) over med-high heat. Add 2 Tbsp of oil and 2 Tbsp of butter to the hot skillet. Add the carrot, cabbage, onion, celery, and mushrooms; cook for 2 minutes.

Add the garlic, ginger, bean sprouts, brown sugar, pepper, and soy sauce.

Move the contents of the skillet to one side of the pan. Add the egg to the skillet and cook through. Stir the egg into the rest of the ingredients in the skillet, then move the contents of the skillet back to one side.

Add the remaining 1 Tbsp of butter and 1 Tbsp of oil to the skillet. Add the shrimp, and cook on both sides until no longer raw. Stir into the rest of the skillet ingredients.

Add 1/4 c. of water from the noodle pot, and then add the drained rice noodles. Toss well and serve.