Main Course Recipes
Thai Noodles with Shrimp
4 servings
Embark on a culinary journey to the heart of Thailand with this authentic Thai Noodles with Shrimp recipe. Crafted with passion and expertise, this dish brings together succulent shrimp and perfectly cooked noodles, all tossed in a vibrant blend of traditional Thai spices. Each bite offers a burst of flavors that balances the sweetness of honey with the heat of chili paste and the richness of sesame oil. Read More
Main Course Recipes
Dairy-free
Before You Start
Let’s talk about important parts of the recipe before you start…
Experience the Authentic Flavors of Thai Noodles with Shrimp
Welcome to my kitchen! I am so excited to share my Thai Noodles with Shrimp with you. This dish is a true representation of Thai street food culture—fast, vibrant, and incredibly flavorful. By combining fresh shrimp with Thai egg noodles and a savory, nutty sauce, we create a meal that is both satisfying and elegant. Whether you are using store-bought noodles or following my guide for Thai egg noodles from scratch, the secret lies in the harmony of the sesame oil, soy sauce, and chili paste. Let’s dive into the preparation of this 30-minute masterpiece that brings the essence of Thailand right to your dinner table.
The Foundation: Preparing Thai Egg Noodles
The base of a great Thai Noodles with Shrimp dish starts with the preparation of the starch. If you are using store-bought Thai egg noodles, you must set them to cook based on the packaging’s requirements. A great alternative is using Thai egg noodles from scratch, which are delicious and super easy to make. If you choose the homemade route, you will need to prepare the noodle dough and let it rest. One of my favorite tips is that you can substitute with Linguine that are very close to Thai noodles, or even regular spaghetti. Regardless of the type, remember to never leave noodles to rest in the colander, as the residual heat makes them overcook. Use the noodles immediately or cool them on a baking sheet. This ensures the soy sauce and honey glaze coats them perfectly without making them mushy.
Sautéing Carrots for Texture and Sweetness
To start the stir-fry portion of the Thai Noodles with Shrimp, I begin by preheating the stir fry pan on medium-high heat with frying oil. I personally prefer avocado oil for this step. I take 3 carrots that have been peeled and cut into fine noodle shapes and add them to the pan. I stir fry with occasional stirring until the carrots get partially cooked, which usually takes about 2 – 3 minutes. This step is crucial because the carrots provide a structural crunch that complements the soft shrimp and Thai egg noodles. This initial sautéing ensures the vegetables are tender but still have a bite before we introduce the protein and the sesame oil based sauce.
Cooking the Shrimp to Perfection
In this Thai Noodles with Shrimp recipe, the shrimp are the star. I use 1 LB of shrimp, and I recommend buying not precooked, deveined, gray shrimp for the best flavor. However, you can also use frozen precooked shrimp (white to pink) and add them to the pan without defrosting. I add the shrimp to the carrots and stir fry for about 2 minutes. If you are using raw shrimp or a meat modification like chicken, beef, or pork (which is not part of the original recipe), you must extend the cooking time until fully cooked. Always check with a food thermometer to reach the minimum safe internal temperature of 145°F. This ensures the shrimp remain succulent and juicy while being safe to eat with your soy sauce and chili paste blend.
Mixing the Signature Spicy Thai Sauce
While the shrimp and carrots are cooking, I prepare the flavor engine for the Thai Noodles with Shrimp. In a measuring pitcher or small mixing bowl, I combine sesame oil, low sodium shoyu Japanese soy sauce, honey (or brown sugar), and 2 TBSP of chili paste (sambal sauce). For those who enjoy extra heat, adding a teaspoon of sriracha sauce is a great spicy option. I also mix in 3 cloves of grated garlic, chopped toasted peanuts, sesame seeds, salt, and ground pepper. Using a pitcher allows for easy pouring later. This combination of soy sauce for salt, honey for sweetness, and chili paste for heat creates the authentic profile that defines Thai egg noodles dishes.
Integrating the Sauce and Final Toss
The next step in Thai Noodles with Shrimp is the marriage of the sauce and the protein. I pour the contents of the pitcher into the pan, using a silicone spatula to wipe out every bit of that delicious honey and sesame oil mixture. I cook this for about 1 minute while stirring constantly until everything is nicely combined. Then, I return the pan to medium-high heat and add the cooked Thai egg noodles. Using tongs, I cook them together while constantly stirring until all ingredients are fully combined and the sauce becomes part of the noodles. This high-heat finish for 1 – 2 minutes is what gives the Thai Noodles with Shrimp its glossy, restaurant-quality appearance.
The Fresh Finish and Plating Technique
To finish the Thai Noodles with Shrimp, I take the pan off the burner. I add a bunch of chopped scallions (green onions) and the juice from 1 lime. Stirring these in at the very end preserves the brightness of the lime and the crunch of the scallions. For serving, I place the noodles into the center of the plate using tongs, trying to create a twist effect during plating for a professional look. I sprinkle with a final pinch of salt and pepper, and optionally add extra toasted peanuts and sesame seeds. This final touch of acidity from the lime balances the rich soy sauce and sesame oil, completing the flavor profile of the Thai Noodles with Shrimp.
Thai Noodles with Shrimp
Ingredients:
Click any ingredient to learn moreMain ingredients:
4 servings of Thai egg noodles (*)
½ cup of frying oil (any kind) (adjust if needed, i prefer avocado oil)
3 carrots - peeled and cut into fine noodle shape
1 LB of shrimp - peeled and deveined (**)
¼ cup of sesame oil
¼ cup of low sodium shoyu Japanese soy sauce
½ cup of honey (or brown sugar)
2 TBSP of chili paste (sambal sauce)
Optionally: 1 TSP of sriracha sauce (spicy)
3 cloves of garlic - peeled and grated (or pressed)
½ cup of toasted peanuts
¼ cup of sesame seeds
½ TSP of salt (adjust if needed)
1 bunch of scallions (green onions)
Final touch:
Pinch of salt
Pinch of pepper
Optionally: scallion (green onion)
* You can substitute with Linguine that are very close to Thai noodles. Optionally, you can also substitute for regular spaghetti.
** Best is to buy not precooked, deveined, shrimp (gray color). The easiest is to buy precooked, deveined, frozen shrimps (white to pink color). Frozen shrimp in US stores are usually precooked, but make sure that it is written on the packaging. If you buy frozen shrimps, you can add them to the pan without defrosting. Optionally, you can substitute shrimp with raw chicken, beef, or pork cut into small pieces or strips.
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 1107
Protein 45.0 g
Fat 59.9 g
Saturated fat 7.3 g
Carbohydrate 103.4 g
Sugars 24.8 g
Fiber 7.0 g
Sodium 843 mg
Cholesterol 267 mg
Dairy-free
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Noodles:
1.1.
If you are using store-bought noodles, set noodles to cook based on the packaging’s requirements. *
1.2.
If you are using homemade noodles, prepare the noodle dough and let it rest for the following step. Also, put water to preheat in a large pot with a lid (fill water to ½ capacity).
2.Sauce with Shrimps:
2.1.
Preheat the stir fry pan on medium-high heat with ½ cup of frying oil (part of the total amount) and add:
3 carrots – cut into noodle shapes
Stir fry with occasional stirring until carrots get partially cooked (about 2 – 3 minutes).
2.2.
Add:
1 LB of shrimp
Stir fry with occasional stirring for about 2 minutes (if you are using raw shrimps or meat, extend the cooking time until fully cooked *).
2.3.
Meanwhile, place into the measuring pitcher or small mixing bowl:
¼ cup of sesame oil
¼ cup of soy sauce
½ cup of honey
2 TBSP of chili paste
Optional: 1 TSP of Sriracha sauce (spicy)
3 cloves of garlic – grated
½ cup of toasted peanuts – chopped
¼ cup of sesame seeds
1 TSP of salt
½ TSP of ground pepper
2.4.
Then pour the contents of the pitcher or mixing bowl into the pan (use a silicone spatula to wipe out the contents) and cook, stirring constantly, until nicely combined (about 1 minute).
2.5.
Set the pan aside, off the burner, for a later step (leaving the sauce with shrimp in the pan).
3.Finish Noodles Preparation:
3.1.
Finish cooking your store-bought noodles and drain water by pouring noodles over a colander. *
3.2.
Or, process the rested noodle dough into Thai egg noodles and cook your eggs noodles now, and then drain water by pouring the noodles over your colander. *
4.Complete the Meal:
4.1.
Return the pan with sauce on medium-high heat and add:
Cooked noodles
And cook together while constantly stirring with tongs until all ingredients are fully combined and the sauce becomes part of the noodles (about 1 – 2 minutes).
4.2.
Take the pan out of the burner and add:
1 bunch of green onions – chopped
Juice from 1 lime
Thoroughly stir together.
4.3.
Taste and add salt or pepper if needed.
5.Serving:
5.1.
Place noodles into the center of the plate using tongs (try to create a twist effect during plating).
5.2.
Sprinkle with salt and pepper and optionally add extra peanuts, sesame seeds, and spring onion.
* Do not leave noodles to rest in the colander. It is still cooking (because of the hot temperature of the noodles, so it is easy to end up with overcooked noodles). Use the noodles immediately in the next step or place to cool on a baking sheet if you need more time.
Kitchen Guide
Shellfish
The USDA minimum safe internal temperature is 145°F.
The popular serving temperature is the same as the minimum serving temperature.
Read More
Popular questions
Can I use frozen shrimp without thawing them first?
Yes, you certainly can! For this Thai Noodles with Shrimp recipe, if you buy frozen shrimp (which are usually precooked and deveined in US stores), you can add them to the pan without defrosting. They will warm through quickly in the frying oil alongside the carrots. Just ensure that the packaging confirms they are precooked, or if using raw frozen shrimp, ensure they reach the safe internal temperature of 145°F before tossing them with the Thai egg noodles and soy sauce mixture.
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