Thai Shrimp and Noodles
Take your taste buds on an exotic journey with this vibrant Thai Shrimp and Noodles recipe, a perfect harmony of bold flavors and fresh ingredients. Tender rice noodles are tossed with juicy, perfectly cooked shrimp and a medley of crisp vegetables like red bell peppers, carrots, and bean sprouts. A tangy, umami-rich sauce made with soy sauce, fish sauce, lime juice, and a touch of brown sugar ties everything together for an authentic Thai-inspired dish. Fragrant garlic and ginger infuse the dish with irresistible aroma, while cilantro and crushed peanuts add a fresh and nutty finish. Quick and easy to prepare in just 30 minutes, this restaurant-quality stir-fry is ideal for busy weeknights or an impressive dinner. Serve it hot, garnished with extra green onions, for a meal that's bursting with flavor and texture.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Shrimp (peeled and deveined)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Red bell pepper (julienned)
- 1 medium Carrot (julienned)
- 1 cup Bean sprouts
- 3 stalks Green onions (sliced)
- 1 cup Cilantro (chopped)
- 0.25 cup Crushed peanuts (optional, for garnish)
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime juice. Set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
Add the shrimp to the pan in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
In the same skillet, add the julienned red bell pepper and carrot. Stir-fry for 3-4 minutes until slightly softened.
Return the cooked shrimp to the skillet, and add the cooked rice noodles.
Pour the sauce over the mixture and toss everything together to coat well.
Stir in the bean sprouts and green onions, cooking for an additional 1-2 minutes.
Remove from heat, sprinkle with chopped cilantro, and garnish with crushed peanuts if desired.
Serve immediately and enjoy your Thai Shrimp and Noodles!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
