Bring about 1 liter of water to boil in a large wok, and then add the rice noodles and take the wok off the heat. Let the noodles soak for about 2-3 minutes and then drain.

In a small bowl, combine all the sauce ingredients and stir together until sugar is dissolved. Prep all other stir-fry ingredients before cooking.

Heat the wok under your hottest burner and when the pan begins to smoke a little, add half of the oil, Chinese broccoli, and onion. Stir fry the veggies for about 4-6 minutes or until just tender with a bit of a crunch. Remove from the wok.

Add the remaining oil and the soaked rice noodles and toss in the wok for about 3-4 minutes or until the noodles are well coated in oil. Try not to break the noodles too much. If the noodles start to stick add a splash of water.

After the noodles are cooked, move them to one side of the wok and crack an egg into the other side. Working quickly, scramble the egg for 1 minutes and toss back into the noodles.

Then, add the cooked veggies, shrimp, mung bean sprouts, green onions, peanuts, and stir-fry sauce into the wok and gently toss until the shrimp turns pink, about 2-3 minutes.

Turn off the heat, plate the noodles and top with some lime wedges, mung bean sprouts, fish sauce, and peanuts. Add some thai chili-garlic paste if you want some more heat.