In a small bowl, mix together the peanut butter, water, Sriracha, soy sauce, agave or honey, fish sauce, and lime juice until creamy; set aside.
Boil water to cook the rice noodles, and cook according to the package directions.
Before draining, reserve 2/3 cup of the noodle cooking water.
In a large skillet, over medium heat, heat the coconut oil and add the shrimp.
Cook for about 2 minutes, per side, and remove from the pan.
Add the bell pepper to the pan.
Cook until bell pepper slices are soft, about 7 minutes.
Add the egg to the skillet and scramble with the cooked pepper.
When the egg has cooked, after about 5 minutes, add the cooked pasta, peanut sauce, shrimp, half of the cilantro and half of the green onion to the pan.
Toss well to combine.
Serve with the rest of the cilantro, green onion, and chopped nuts.
