Here is round 2 of my Thai food extravaganza!
1/2 lb shrimp
4 TBS vegetable oil
1/2 lb fresh wide rice noodles (Kyle and I searched for about an hour for this. It is located next to the refrigerated noodle section of Ranch 99 on a shelf of its own since the noodles get hard in the fridge)
2 eggs (optional)
3 cloves garlic, finely chopped
1 lb broccoli (preferably Asian), cut into 2 inch lengths
1-3 TSP yellow bean sauce (I found out that this is also called soy bean paste and looks like fermenting, gross yellowish green garbage but truly does make the food taste authentic. After another hour of searching, we found it in the sauce aisle by the soy sauces and other canned items.)
2 tsp oyster sauce
Peel and devein shrimp, leaving tails on for color. Heat 2 TBS o the oil in a large wok on medium heat. Add rice noodles and eggs; mix well and cook for 2 minutes. Place rice noodles on a large serving platter; set aside. Heat the remaining 2 TBS of the oil on high heat in the same wok with garlic, until garlic is golden brown. Add shrimp, broccoli, yellow bean sauce and oyster sauce. Stir fry for 2-3 minutes. Add noodles and toss lightly. Serve immediately.