Soak rice noodles according to package instructions (typically for one hour before cooking).
Once the noodles are ready, begin preparing the sauce. In a small saucepan over medium heat, combine peanut butter, soy sauce, sesame oil fish sauce, rice wine vinegar, brown sugar, red pepper flakes and water. Whisk until combined and creamy. Reduce heat to low. Meanwhile, add 1 tbsp olive oil to a large skillet over medium heat and add garlic. Cook for 1-2 minutes to soften. Add shrimp and soy sauce and cook for 3-5 minutes on each side, until pink. Remove shrimp from heat and transfer to a medium sized bowl. Add veggie mix, mushrooms and bean sprouts to the skillet and cook 3-5 minutes. Transfer to the same bowl as the shrimp.
Add 1 tbsp olive oil to the skillet and add the rice noodles, stirring until heated through. Add the sauce, shrimp and veggies and toss to combine. Top with scallions before serving.
Eat. Savor. Drink some wine. Nibble on a few pieces of shrimp from the pan full of leftovers. Unbutton your pants and watch an episode of Friday Night Lights.