Thai Rice Noodles
Prepare Thai rice noodles with shrimp, vegetables, and a savory sauce using stir-frying techniques.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice Noodles (dried) | 400 | Grams |
| Shrimp (peeled and deveined) | 500 | Grams |
| Soy Sauce (light) | 4 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Red Chili (sliced) | 1 | Count |
| Green Onions (chopped) | 4 | Count |
| Bean Sprouts (fresh) | 200 | Grams |
| Peanuts (roasted and crushed) | 100 | Grams |
| Vegetable Oil | 3 | Tbsp |
| Egg (beaten) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- Soak the rice noodles in warm water for 30 minutes until soft, then drain.
- In a small bowl, mix soy sauce, fish sauce, brown sugar, and lime juice to make the sauce.
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and sliced red chili, stir-fry for 30 seconds.
- Add shrimp to the wok and stir-fry until they turn pink and are cooked through, about 3-4 minutes.
- Push the shrimp to one side of the wok and pour beaten eggs into the other side. Scramble the eggs until cooked.
- Add the drained rice noodles to the wok, pour the prepared sauce over, and toss everything to combine.
- Add bean sprouts and chopped green onions, stir-fry for another 2 minutes until everything is well mixed and heated through.
- Serve the noodles hot, garnished with crushed peanuts and chopped cilantro.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
Wok