Quick Shrimp Thai Noodles Stir-Fry
User Reviews
5
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Prep Time
19 mins
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Cook Time
10 mins
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Total Time
29 mins
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Servings
5 people
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Calories
188 kcal
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Course
Main Course
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Cuisine
Thai
Quick Shrimp Thai Noodles Stir-Fry
Description
The Quick Shrimp Thai Noodles Stir-Fry starts by soaking rice noodles until tender but firm. The sauce is prepared from lime juice, sugar, and teriyaki marinade to add bright and savory notes. Stir-fried mushrooms and onions soften, while jalapeño, shredded carrot, minced garlic, and Thai basil add layers of flavor and freshness. The shrimp cooks through just until pink, preserving its juicy texture without toughness. Once the sauce mixture is combined with the stir-fried ingredients, the noodles are tossed in, bringing all elements together in a balanced, flavorful dish.
This stir-fry has a blend of textures from the tender noodles, crisp vegetables, and succulent shrimp, with a citrusy and umami-rich sauce. It can be garnished with sliced grape tomatoes, which add mild sweetness and extra color.
The recipe suggests using preferred rice noodle brands and warns that tomatoes are optional, as they’re not typical in Thai cuisine. Leftovers should be refrigerated in an airtight container for up to 2 days and reheated thoroughly before serving.
Ingredients
- 1 (14-ounce) package rice noodles brand Thai Kitchen; stir-fry type
- 1 lime juiced
- 1 Tablespoon sugar
- ¼ cup teriayaki marinade also includes sauce
- 2-3 Tablespoons peanut oil or vegetable oil
- 8 ounces baby bella mushroom sliced
- ½ red onion medium, sliced
- 1 jalapeño sliced; or 1-2 whole Thai chili
- ⅓ cup carrot shredded
- 1 garlic clove, minced
- 4-5 Thai basil If desired, use Italian basil or lime basil, fresh leaves, thinly sliced
- 1 pound Shrimp jumbo, raw, shell and tail off, thawed and pat dry
- 4-5 grape tomatoes optional, sliced
Instructions
- Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
- Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
- Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!
Notes
- Use any brand of stir-fry rice noodles, following package instructions for soaking.
- Sliced grape tomatoes are optional and add a sweet contrast not common in traditional Thai noodles.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat well before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 229mg | 76% |
| Sodium | 1267mg | 53% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 14mg | 16% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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