For the spicy shrimp wok with broccoli and rice noodles, first marinate the shrimp. Mix sesame oil, chili paste, curry paste, 1 tablespoon rice wine and garlic and mix with the thawed shrimp dabbed dry.
Cut the broccoli into florets, wash and drain. Rinse the mung bean sprouts with hot water and drain.
Cover the rice noodles with boiling water in a bowl and, after the time indicated on the package instructions, drain them in a colander and rinse them in cold water to prevent them from becoming mushy.
At the same time, heat a wok and sauté the shrimp along with the marinade. Remove and keep warm. Add some peanut oil to the wok and fry the broccoli until crisp.
Meanwhile, add salt. Add the sprouts. Deglaze with a little rice or white wine. Add soy sauce, honey and spices and season to taste.
If necessary, add a little water if it is too dry. Mix with the noodles and heat. Serve together with the shrimp on warmed plates.