Thai Noodles with Shrimps

4 servings

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...

... - 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 Founder

January 5, 2024

30 min.
30 min.
1/5

Ingredients:

Main ingredients:

4 servings of Thai egg noodles (*)
½ cup of frying oil (adjust if needed, i prefer avocado oil)
3 carrots - peeled and cut into fine noodle shape
1 LB of shrimp - peeled and deveined (**)
¼ cup of sesame oil
2 TBSP of chili paste (Sambal Sauce)
Optionally: 1 TSP of sriracha sauce (spicy)
¼ cup of soy sauce
½ cup of honey (or brown sugar)
3 cloves of garlic - peeled and grated (or pressed)
½ cup of toasted peanuts
¼ cup of sesame seeds
½ TSP of salt (adjust if needed)
1 bunch of scallions (green onions)
Juice from 1 lime

Final touch:

Pinch of salt
Pinch of pepper
Optionally: toasted peanuts
Optionally: sesame seeds
Optionally: scallion (green onion)

* 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:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Pot (8 QT or more)
1x Colander
1x Large Sauté Pan or Stir Fry Pan
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Small Hand Grater or Garlic Press
1x Tongs (preferably with silicone tips)
1x Lemon Squeezer (optional)

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).

2. Sauce with shrimps:

2.1. Preheat the stir fry pan on medium-high heat with ½ 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. Add:

½ cup of sesame oil
2 TBSP of chili paste
Optional: 1 TSP of Sriracha sauce (spicy)
¼ cup of soy sauce
½ cup of honey
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

Cook with constant stirring until nicely combined (about 1 minutes).

Important:
Work quickly, do not cook the sauce too long. You do not want to reduce the sauce too much since you need enough sauce for the meal. If you don’t have all ingredients prepared or if you want to work slower, consider temporarily taking the pan off of the burner until you add the ingredients.

2.4.

Leave in pan and put aside for a later step.

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 stir fry 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.

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.