Prepare the mung bean threads per package instructions. I usually bring a pot of water to boil, add the dried noodles, remove from heat and let stand 30 seconds. Taste and the noodle should be tender all the way through. If not, cook an additional 30 seconds. Drain and rinse in cold water. Put in bowl and toss with sesame oil and soy sauce. Arrange on serving platter.
Mix sauce ingredients in glass measuring cup and set aside.
Heat oil in wok or skillet. Add 1 tablespoon avocado oil and heat over medium-high heat. Add shrimp and cook until just cooked and pink. Remove from wok and arrange on top of noodles on serving platter.
Heat remaining 1 tablespoon oil in wok or skillet, and add the garlic, ginger, and chiles. Stir fry 30 seconds. Add the green onions, cilantro, and optional bean sprouts and stir fry for a minute longer.
Add the sauce and bring to boil. Pour over noodles and shrimp. Sprinkle with additional cilantro leaves and serve.