BRING water to boil in large saucepan. Remove from heat. Add rice noodles; let stand 3 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
MIX shrimp, 1/2 teaspoon of the curry powder and rice vinegar in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet or wok on medium heat. Add eggs; scramble until set. Remove from skillet. Heat 1 tablespoon of the remaining oil in skillet on medium-high heat. Add garlic and chilies; stir fry 15 seconds or until fragrant. Add shrimp; stir fry 1 minute or just until shrimp turn pink. Remove from skillet.
MIX remaining 2 teaspoons curry powder, oyster sauce, soy sauce and white pepper in small bowl. Set aside. Heat remaining 2 tablespoons oil in skillet. Add vegetables; stir fry 2 to 3 minutes or until tender-crisp. Add noodles, shrimp, egg and sauce mixture; stir fry 2 minutes or until heated through.