Soak the rice vermicelli noodles in a bowl of hot water for about 5 minutes.

In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar until well combined.

Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add sliced boneless skinless chicken breast and sauté for about 3-4 minutes.

In the same skillet, add the large shrimp to the remaining oil and cook for 2-3 minutes until they turn pink and opaque.

Add minced garlic and fresh ginger. Sauté for about 30 seconds until fragrant.

Add sliced onion, red bell pepper, and julienned carrots to the skillet. Stir-fry these vegetables for about 5 minutes until tender-crisp.

Push the vegetables to one side, create space for the scrambled eggs, pour in the beaten eggs and cook for 1-2 minutes.

Add the drained vermicelli noodles along with the previously cooked chicken and shrimp back into the skillet. Sprinkle with curry powder and toss gently to combine.

Pour the prepared sauce over the noodle mixture, stirring well and cook for an additional 1-2 minutes on medium heat.

Stir in the sliced green onions just before serving and garnish with fresh cilantro and lime wedges.