Woo's Pagoda Restaurant Stir-Fried Rice Noodles with Shrimp and Mushrooms

6 dried shiitake mushrooms (or use fresh, stemmed and sliced)
12 ounces thin rice noodles (vermicelli or stick)
2 tablespoons peanut or vegetable oil
1 tablespoon slivered or minced garlic
12 ounces shrimp, peeled (deveined if you like) and cut into bite-size pieces
1/2 teaspoon chili paste or crushed red pepper flakes, or to taste
2 eggs, lightly beaten
3 tablespoons soy sauce, or to taste
2 teaspoons sugar
Stock (or water, or mushroom-soaking liquid) as needed
Salt, optional
1 cup bean sprouts
1/2 cup torn basil leaves, preferably Thai basil

Put mushrooms in a small bowl and cover with boiling water (don't soak fresh mushrooms). Put noodles in a large bowl, and cover with boiling water. Let both sit 5 minutes or so, then drain and slice mushrooms.

Put oil in a large nonstick skillet, and turn heat to high. Add garlic and stir; add shrimp and cook, stirring occasionally, about a minute. Stir in the chili paste.

Drain and add noodles. Cook, stirring occasionally, about a minute. Make a well in the center of noodles and pour in eggs. Scramble, gradually integrating eggs with noodles; this will take less than a minute. Stir in soy sauce and sugar. If noodles look clumpy, add about 1/2 cup liquid to allow them to separate and become saucy (use more liquid if necessary, but do not make mixture soupy). Add salt to taste, then stir in bean sprouts and basil, and serve immediately.

Serves 4.