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.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
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 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.
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.
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.
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.
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.
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.
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