Rice noodles with shrimp and vegetables in Thai style
6 servings
30 minutes
Thai-style rice noodles with shrimp and vegetables is a vibrant dish of Thai cuisine that combines the tenderness of shrimp, the aroma of fried vegetables, and the rich flavors of soy and teriyaki sauces. The origins of this dish trace back to Thailand's street food scene, where noodles are prepared quickly while preserving the freshness of ingredients and balancing spicy and sweet notes. The light tanginess of the sauce, sweetness of carrots, and spiciness of garlic make it incredibly balanced. The noodles gently absorb flavors while shrimp add a pleasant texture and a hint of the sea. This dish not only provides gastronomic pleasure but also fills you with energy, making it perfect for friendly gatherings or cozy dinners. It is served hot, often with lime and herbs that enhance its refreshing character.
1
Boil the Chinese noodles according to the instructions (usually about 3 minutes), drain all the water, and leave until needed (about 10 minutes).
- Rice noodles: 200 g
2
In a pan, heat 1 teaspoon of olive oil over high heat and, pouring in the beaten eggs in a thin stream, quickly fry and transfer to a separate plate.
- Olive oil: 3 tablespoons
- Chicken egg: 2 pieces
3
Slice the onion into half rings, and cut the carrot and lettuce into thin strips.
- Onion: 1 head
- Carrot: 1 piece
- Napa cabbage (pak choi type): 1 piece
4
In a large skillet or pot (with a thick bottom), heat 2 teaspoons of oil well and sauté the onion, garlic, and carrot (over high heat) for 3-4 minutes, or until the onion is golden.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
5
Add the cabbage and fry for another 2-3 minutes.
- Napa cabbage (pak choi type): 1 piece
6
Place all the vegetables separately on a plate or simply push the vegetables to the side.
7
Pour 1 tablespoon of oil into the same pan (or pot) and fry the shrimp until golden brown.
- Olive oil: 3 tablespoons
- Shrimp: 350 g
8
When the shrimp are fried and have a nice color, combine the vegetables, eggs, shrimp, and noodles. Mix everything well and add soy sauce, teriyaki sauce, sugar, and broth. Mix well and fry for another 2 minutes.
- Rice noodles: 200 g
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 2 cloves
- Chicken egg: 2 pieces
- Napa cabbage (pak choi type): 1 piece
- Shrimp: 350 g
- Soy sauce: 4 tablespoons
- Teriyaki sauce: 2 tablespoons
- Sugar: 1 tablespoon
- Chicken broth: 0.3 glass
