Thai-Inspired Rice Noodle Stir-Fry with Shrimp
5.0
(1 reviews)
20min
15min
4
420
Chef's Note
For a vegetarian version, simply omit the shrimp and fish sauce, and add 8 oz of cubed firm tofu (press it first to remove excess moisture) and substitute the fish sauce with an extra tablespoon of tamari. The key to a good stir-fry is having all ingredients prepped before you start cooking, as the process moves quickly once you begin.
Tags
Ingredients
8 oz rice noodles
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
3 cloves garlic, minced
1 medium red bell pepper, sliced
2 medium carrots, julienned
4 stalks green onions, sliced
1 cup bean sprouts
2 large eggs, lightly beaten
3 tbsp gluten-free tamari sauce
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1/2 tsp red pepper flakes
1/4 cup cilantro, chopped
1 lime lime wedges
1/4 cup peanuts, chopped
Instructions
- 1
Soak 8 oz of rice noodles in warm water according to package directions, usually about 10 minutes until softened but still firm. Drain and set aside.
- 2
While noodles soak, prepare the sauce by whisking together 3 tbsp gluten-free tamari sauce, 1 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp brown sugar in a small bowl until sugar dissolves. Set aside.
- 3
Pat 1 lb of shrimp dry with paper towels and season lightly with salt and pepper.
- 4
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and just cooked through. Remove to a plate and set aside.
- 5
Add remaining 1 tbsp oil to the wok. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 6
Add 1 sliced red bell pepper and 2 julienned carrots to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften.
- 7
Push vegetables to one side of the wok and pour in 2 beaten eggs. Let cook for 30 seconds, then scramble and mix with the vegetables.
- 8
Add the soaked and drained rice noodles to the wok along with the prepared sauce. Toss everything together and cook for 2-3 minutes until noodles are tender and have absorbed some of the sauce.
- 9
Return the cooked shrimp to the wok along with 1 cup bean sprouts and 3 sliced green onions (reserving some for garnish). Add 1/2 tsp red pepper flakes. Toss everything together and cook for another 1-2 minutes until heated through.
- 10
Remove from heat and garnish with remaining sliced green onions, 1/4 cup chopped cilantro, and 1/4 cup chopped peanuts.
- 11
Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Information (per serving)
420
28g
45g
15g
Reviews (1)
Danielle D.
6/29/20255/5
Amazing dish. Noodles did not cook in the 2-3 minutes. You really need a wok or big pan for this and might want to add some more lime / water with the sauce to help the noodles cook.