Put a skillet or wok on the pan on the stove over low heat while preparing all the ingredients. Also put a pan of water on the stove on high to boil for cooking the rice noodles.
Prepare all the vegetables and put them in individual bowls - chop the onion, chop the scallions, mince the garlic, and measure out the broccoli slaw. Having everything ready to go is essential because the meal cooks quickly.
Break the eggs into a bowl and lightly beat with a fork.
Mix the Fish sauce, sugar and red pepper flakes together in measuring cup.
Slice the lime and chop the peanuts.
Once all the ingredients are prepared and the water is boiling add the rice noodles to the boiling water.
Increase the heat on the frying pan or wok and add 1 T. of olive oil.
Fry the onion in the hot oil for 1 minute.
Add the shrimp and fry until it starts to turn pink.
Add the scallions, garlic and broccoli slaw and stir fry for 1 minute.
Pour the eggs into the pan and scramble them into the vegetables until they are cooked.
Take the pan off the stove and pour all the ingredients out into a bowl.
Drain the rice noodles which should be cooked by now.
Add the remaining tablespoon of oil to the frying pan and pour the fish sauce mixture over the noodles in the pan. Stir fry the noodles with the sauce for 2 minutes.
Return the shrimp and vegetable mixture to the frying pan, add the lime juice and mix with the noodles.
Serve immediately, garnished with the lime, peanuts and cilantro.