Remove the shrimp shells and set aside. Do not discard your shrimp shells. Bring a pan to medium-high heat and cook the shrimp for about 1-2 minutes on each side, or until they begin to turn opaque and curl. Set the shrimp aside.
In a large pot, bring the stock to a boil and add the shrimp shells. Let simmer for about 10 minutes, then strain the broth and discard the shells.
Add a thin layer of olive oil in the sauce pan. Add the minced garlic and Thai chili. Sauté until aromatic, about 1-2 minutes.
Add in the broth and stir to combine. Add the soy sauce and sugar and taste. Adjust to taste by adding salt if needed.
Cook the noodles separately. Bring to a boil and cook for about 1-2 minutes, or until the noodles are al dente.
Prepare the toppings. In this recipe, I used corn, chopped scallions, and additional Thai chilis to garnish.
Assemble the noodle bowls by adding the cooked noodles, broth, shrimp, and toppings.
Garnish with sesame seeds and serve.