Ingredients with Measurements:
- 8 oz. rice noodles
- 1 lb. shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chili peppers, sliced
- 2 tbsp. vegetable oil
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. brown sugar
- 1 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes until softened. Drain and set aside.
2. In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, and brown sugar. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic, shallots, and chili peppers and stir-fry for 30 seconds.
4. Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through.
5. Add the rice noodles and sauce mixture to the wok and stir-fry for 2-3 minutes until the noodles are coated in the sauce and heated through.
6. Add the bean sprouts and scallions to the wok and stir-fry for 1-2 minutes until the bean sprouts are slightly wilted.
7. Garnish with cilantro and lime wedges before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 50g
Protein: 20g
Sodium: 1300mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Red chili peppers can be substituted with dried chili flakes or sriracha sauce.
- Bean sprouts can be substituted with sliced bell peppers or shredded carrots.
Variations:
- Add sliced mushrooms or baby corn to the stir-fry.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a beaten egg to the wok and scramble it with the noodles.
Tips and tricks:
- Make sure to soak the rice noodles in cold water before stir-frying to prevent them from sticking together.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcook the shrimp to prevent them from becoming tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Thai Fried Noodles with Shrimp in individual bowls and garnish with lime wedges and cilantro.
Garnishes:
Cilantro and lime wedges
Pairings:
Thai Iced Tea or a cold beer
Suggested side dishes:
Thai Spring Rolls or a side salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, stir-fry for an additional minute to evaporate any excess liquid.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thai Fried Noodles with Shrimp, also known as Pad Thai, is a popular street food in Thailand. It is believed to have originated in the 1930s as a way to promote Thai nationalism by using local ingredients such as rice noodles and tamarind.
Flavor profiles:
Salty, sweet, and spicy
Serving suggestions:
Serve hot as a main dish.
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Region: Thai