Quick Thai Noodle Recipe

Name: Quick Thai Noodle Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 220- 250 gms gluten-free red rice noodles; 8-10 large shrimp / prawns; ¾ Tbsp fresh ginger, chopped finely; 1 generous Tbsp garlic, chopped finely; 3-4 Tbsp Peanut Oil; 1 small carrot, julienned; ¼ cup cabbage, shredded; 1 cup bok choy, roughly chopped ( or similar greens); 1 tsp red chilli paste (see notes); 1 Tbsp cornflour,; ¼ tsp turmeric powder; 2 tsp lime juice; 1/4 tsp; 2 tsp light soy sauce (I combine light soy sauce of two different brands - I get a better flavor this way. You can experiment in this way since all brands taste different); 1 tsp dark soy sauce (thick); 1 Tbsp Thai chilli sauce; 1 tsp fish sauce ( increase to taste); 1 tsp lime juice

Shana Shameer 21 February, 2018

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Quick Thai Noodle Recipe

Total time is not inclusive of soaking time for the noodles.

A super quick Thai Noodle Recipe with Shrimp.

Video and Intro on the intro page. Check it out.

Ingredients:

gluten-free red rice noodles		220- 250 gms
large shrimp / prawns		8-10
fresh ginger, chopped finely		¾ Tbsp
garlic, chopped finely		1 generous Tbsp
Peanut Oil		3-4 Tbsp
carrot, julienned		1 small
cabbage, shredded		¼ cup
bok choy, roughly chopped ( or similar greens)		1 cup
red chilli paste (see notes)		1 tsp

Shrimp Marinade:

cornflour,		1 Tbsp
turmeric powder		¼ tsp
lime juice		2 tsp
tsp		1/4

For the Sauce Mixture:

light soy sauce (I combine light soy sauce of two different brands - I get a better flavor this way. You can experiment in this way since all brands taste different)		2 tsp
dark soy sauce (thick)		1 tsp
Thai chilli sauce		1 Tbsp
fish sauce ( increase to taste)		1 tsp
lime juice		1 tsp

Method:

Soak the noodles according to package instruction. Gluten-free, red rice noodles, requires a slightly longer time. Around 30 minutes in room temperature water.
Drain the noodles before you start cooking.
Clean and devein the shrimp, prawns. Add all ingredients listed under the marinade and rub well into the shrimp. Set aside while you prep the remaining ingredients.
Mix together all the ingredients for the sauce in a bowl and set aside. (Always taste and add a bit of this or that to suit your personal preference, if needed – but this amount of sauce is perfect for the weight of noodles in the recipe).
Add oil to a well seasoned ( cool ) wok. Bring to smoking heat, but slowly ( on low flame).
Turn up the heat. Add the marinated shrimp and toss briefly till the shrimp changes in color ( slightly opaque and white).
Now, add the finely chopped ginger and garlic and toss well, till fragrant.
Also, add the chilli paste, and stir through briefly, to cook.
Add the drained noodles and toss well to fry and coat the noodles thoroughly with the oil.
Once the noodles are coated, add the veggies, maintaining a high heat, and toss in the wok for 30 seconds.
Stir the sauce ingredients once, and pour over the noodles. Quickly toss to incorporate the sauce through the noodles and heat through. Don’t stir too much to avoid breaking up the noodles.
Done! Yummy!