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.
2 eggs
Mix the Fish sauce, sugar and red pepper flakes together in measuring cup.
6 Tablespoon fish Sauce, 1 Tablespoon sugar, 1 teaspoon red pepper flakes
Slice the lime and chop the peanuts.
2 Tablespoon lime juice, 1/4 cup peanuts
Once all the ingredients are prepared and the water is boiling add the rice noodles to the boiling water.
8 oz rice noodles
Increase the heat on the frying pan or wok and add 1 T. of olive oil.
2 Tablespoon Olive oil
Fry the onion in the hot oil for 1 minute.
Add the shrimp and fry until it starts to turn pink.
6 oz frozen shrimp
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.
1 lime
Serve immediately, garnished with the lime, peanuts and cilantro.