Chop the broccoli and green onions and set aside.

Remove the pot from the heat and add the noodles. Let sit, stirring occasionally, for the amount of time specified on the package directions. It should be about 5 – 15 minutes.

Drain and rinse well with cold water and set aside.

While the noodles soak, in a small bowl, whisk the egg with a pinch of salt and set aside.

Add the garlic, ginger, 1/8 teaspoon salt and shrimp. Stir continuously for a few minutes, until the shrimp are pink and opaque.

Transfer the shrimp mixture to a large bowl, scraping the pan clean. Return the skillet to the heat.

Add 1 tablespoon of oil to the hot pan. Add the broccoli, 1/4 cup of water and 1/8 teaspoon salt. Cook and stir until the broccoli is cooked through, about 3 - 4 minutes.

Transfer the cooked broccoli to the bowl with the shrimp.

Add 1 teaspoon of oil to the hot pan. Pour in the beaten egg and scramble until cooked through, 1 - 2 minutes.

Move the scrambled egg to the bowl with the shrimp and broccoli.

Place 2 more tablespoons oil in the hot pan. Add the drained noodles and fish sauce mixture. Cook a few minutes, tossing gently.

Add the shrimp, broccoli and egg mixture to the pan.

Toss in the green onions and stir gently to combine. Cook until everything is heated through.

Remove the Pad Thai from the heat and sprinkle the peanuts and cilantro over top. Toss gently to combine. Serve and enjoy.