Spicy Shrimp Stir-Fry with Noodles

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 358, total fat 18 G., saturated fats 3 G., proteins 23 G., carbohydrates 29 G., fiber 3 G., cholesterol 153 mg, sodium 713 mg, sugar 8 G.

While this stir-fry is clearly inspired by pad thai noodles, it lacks the tamarind that gives the traditional dish its characteristic tartness. Instead, red pepper flakes and Sriracha sauce are added for a spicy kick. It's another departure from classic pad thai that's sure to win over many fans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g flat rice noodles
2 tbsp. l. + 1 tsp. Sahara
2 tbsp + 1 tsp Asian fish sauce
2 tbsp. l. rice vinegar
1/4 cup peanut butter
2 large eggs, beaten with a pinch of salt
350 g medium shrimp, peeled and deveined
3/4 tsp red pepper flakes
4 cloves garlic, chopped
2 shallots, thinly sliced
1 cup firm tofu, diced (about 170 g)
5 green onions (3 cut into 1 cm pieces, 2 finely chopped)
1 and 1/4 cups mung bean sprouts
1/3 cup chopped salted roasted peanuts, plus extra for serving
For serving: lime wedges, sriracha sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice noodles, tofu, bean sprouts, eggs, shrimps, fish sauce, rice vinegar, Sriracha sauce, Peanut butter, lime

Cooking the dish according to the recipe:

Place the noodles in a medium bowl and cover with hot water. Soak until tender, about 30 minutes. Drain and set the noodles aside. In a small bowl, combine the sugar, fish sauce, and vinegar.
Heat a large skillet over medium heat and add 1 tablespoon of peanut oil. Pour in the eggs, tilting the pan to create a thin, even pancake. Cook until set, about 45 seconds. Transfer the eggs to a cutting board and cut into 1-cm pieces. Set aside.

Add another 1 teaspoon of peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of pepper flakes, and salt to taste. Cook, stirring, until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallot, and remaining 1/4 teaspoon red pepper flakes and cook, stirring, until lightly browned, about 1 minute. Add the tofu and cook for another 2 minutes.
Add the noodles and cook, stirring, until lightly coated with the garlic oil, about 1 minute. Add the fish sauce mixture and large pieces of green onion and heat through. Add the egg and shrimp, 1 cup of sprouts, and 1/3 cup of peanuts and stir.
Divide the noodles among bowls and top with the remaining sprouts, peanuts, and chopped green onions. Serve immediately with lime wedges and Sriracha sauce.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Fish and seafood / / / Food Network - recipes / Asian cuisine / Thai cuisine

Similar recipes