10 ounces rice vermicelli, or 1¼ pounds fresh flat Thai noodles
1 pound pork cutlets, cut into ½-inch cubes
1 tablespoon sake
½ pound broccoli
1 tablespoon brown bean paste
3 tablespoons cornstarch dissolved in ¼ cup water
1½ tablespoons sugar
1 tablespoon fish sauce
½ teaspoon freshly ground pepper
½ teaspoon salt
½ cup vegetable oil
3 tablespoons soy sauce
2 teaspoons chopped garlic
½ pound fresh shrimp, peeled, deveined, and butterflied
2½ cups boiling water to be used as part of sauce
If using rice vermicelli, place in a bowl and add boiling water to cover; let soak until soft, about 10 minutes. Drain.
Place the pork in a bowl and add the sake. Let marinate for 5 minutes. Cut the broccoli into small florets and slice the stems; set aside.
Make the seasonings mixture: In a small bowl, stir together all the ingredients.
In a wok or a deep skillet, heat ¼ cup of the vegetable oil over high heat. Add the drained or fresh noodles and the soy sauce and stir-fry for about 3 minutes. Remove the noodles to a large serving bowl and keep warm.
Heat the remaining ¼ cup oil in the pan over medium-high heat. Add the garlic and stir-fry until golden. Add the pork and stir-fry for 4 minutes. Add the shrimp, broccoli, seasonings mixture, and 2½ cups boiling water and cook, stirring, until the sauce thickens, about 4 minutes.
Pour sauce over noodles in serving bowl. Toss to combine well and serve.