Prepare the noodles: fill a medium saucepan halfway with water and bring it to a boil. Drain the noodles in a colander, rinse under cold running water for 1 minute, then boil the noodles for 2 minutes. Drain, return the noodles to the saucepan, and dry noodles over medium heat, shaking often, 3 to 5 minutes. Set aside.
Pat dry the shrimp with a clean paper towel. Season generously with salt and a little pepper.
In a large skillet over medium-high heat, heat the sesame oil and half of the coconut oil. Add the shrimp and cook until pink and opaque, 1 to 2 minutes per side. Remove to a plate.
Add the remaining coconut oil to the skillet over medium heat. Add the garlic, sauté for 1 minute, then add the red pepper and cook, stirring occasionally, for 3 minutes.
Add the beaten eggs and continue to cook, stirring, until the eggs are soft scrambled. Add the coconut aminos, fish sauce, monkfruit extract, lime juice, and peanut butter. Toss to evenly coat with sauce, then simmer until sauce reduces and thickens some, about 2 minutes. Add the prepared shrimp and noodles and the sprouts, toss to coat, and continue cooking for 2 minutes more. Season to taste with salt and pepper, garnish with cilantro, green onion, peanuts, and lime wedges, and serve.