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Pasta and Noodles

Thai Noodles with Shrimps

4 servings
Thai Stir Frying, Boiling

Embark on a culinary journey to the heart of Thailand with this authentic Thai Noodles with Shrimps recipe. Crafted with passion and expertise, this dish brings together succulent shrimps and perfectly cooked noodles, all tossed in a vibrant blend of traditional Thai spices. Each bite offers a burst of flavors...

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... - the sweetness of the shrimps, the tanginess of the lime, the heat of the chilies, and the comforting warmth of the noodles. This recipe is not just about cooking a meal, it's about experiencing the rich and diverse culinary heritage of Thailand right in your kitchen. So, put on your chef's hat and get ready to whip up a Thai feast that's sure to impress!

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Tom the Chef Tom the Chef Founder
January 5, 2024
  • 30 min.
  • 30 min.
  • 1/5
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Ingredients:

Main ingredients:

Final touch:

* You can substitute with Linguine that are very close to Thai noodles. Optionally, you can also substitute for regular spaghetti.

** Best is to buy not precooked, deveined, shrimp (gray color). The easiest is to buy precooked, deveined, frozen shrimps (white to pink color). Frozen shrimp in US stores are usually precooked, but make sure that it is written on the packaging. If you buy frozen shrimps, you can add them to the pan without defrosting. Optionally, you can substitute shrimp with raw chicken, beef, or pork cut into small pieces or strips.

Tools:

Directions:

1. Noodles:

A.

If you are using store-bought noodles, set noodles to cook based on the packaging’s requirements. *

B.

If you are using homemade noodles, prepare the noodle dough and let it rest for the following step. Also, put water to preheat in a large pot with a lid (fill water to ½ capacity).

Tom the Chef Tom the Chef Founder
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2. Sauce with shrimps:

2.1. Preheat the stir fry pan on medium-high heat with ½ cup of frying oil (part of the total amount) and add:

3 carrots – cut into noodle shapes

Stir fry with occasional stirring until carrots get partially cooked (about 2 – 3 minutes).

2.2. Add:

1 LB of shrimp

Stir fry with occasional stirring for about 2 minutes (if you are using raw shrimps or meat, extend the cooking time until fully cooked *).

2.3. Meanwhile, place into the measuring pitcher or small mixing bowl:

¼ cup of sesame oil
¼ cup of soy sauce
½ cup of honey
2 TBSP of chili paste
Optional: 1 TSP of Sriracha sauce (spicy)
3 cloves of garlic – grated
½ cup of toasted peanuts – chopped
¼ cup of sesame seeds
1 TSP of salt
½ TSP of ground pepper

2.4.

Then pour the contents of the pitcher or mixing bowl into the pan (use a silicone spatula to wipe out the contents) and cook, stirring constantly, until nicely combined (about 1 minute).

2.5.

Set the pan aside, off the burner, for a later step (leaving the sauce with shrimp in the pan).

3. Finish noodles preparation:

A.

Finish cooking your store-bought noodles and drain water by pouring noodles over a colander. *

B.

Or, process the rested noodle dough into Thai egg noodles and cook your eggs noodles now, and then drain water by pouring the noodles over your colander. *

4. Complete the meal:

4.1. Return the pan with sauce on medium-high heat and add:

Cooked noodles

And cook together while constantly stirring with tongs until all ingredients are fully combined and the sauce becomes part of the noodles (about 1 – 2 minutes).

4.2. Take the pan out of the burner and add:

1 bunch of green onions – chopped
Juice from 1 lime

Thoroughly stir together.

4.3.

Taste and add salt or pepper if needed.

5. Serving:

5.1.

Place noodles into the center of the plate using tongs (try to create a twist effect during plating).

5.2.

Sprinkle with salt and pepper and optionally add extra peanuts, sesame seeds, and spring onion.

* Do not leave noodles to rest in the colander. It is still cooking (because of the hot temperature of the noodles, so it is easy to end up with overcooked noodles). Use the noodles immediately in the next step or place to cool on a baking sheet if you need more time.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F.
Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Tom the ChefFounder
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  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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