Shrimp with Thai Noodles


  • 1 lb baby shrimp, cooked
  • 1/4 lb rice noodles
  • 3 tbs vegetable oil
  • 2 tsp fresh ginger grated
  • 2 tsp lemon grass, minced, white parts only
  • 2 red Thai red peppers, thinly sliced
  • 6 scallions, sliced thinly on a bias, white and green parts
  • 3/4 cup bean sprouts
  • 1 cup fresh snow peas, sliced thinly on a bias
  • 1/4 cup carrots, grated
  • 3 tbs rice vinegar
  • pinch of hot chili flakes
  • 1 tbs soy sauce
  • 1 tbs sesame oil
  • 2 tbs fresh cilantro
  • 1/2 cup roasted peanuts, chopped
This is a typical Thai recipe, seasoned with garlic, ginger, hot Thai pepper,soy sauce and rice vinegar. It is highlighted with scallions, lemon grass, bean sprouts, snow peas, grated carrots and peanuts.

  • Add shrimp to simmering water and cook until pink.
  • Drain and set aside.
  • Make the sauce by combining the rice vinegar, soy sauce and sesame oil. Set aside.
  • Heat vegetable oil in a large skillet or wok and briefly saute the ginger and garlic using high heat.
  • Add the Thai pepper, scallions,carrots, bean sprouts and snow peas and continue to stir fry for several minutes.
  • Add the shrimp and noodles and combine well while stirring.
  • Pour the sauce over the noodles and stir to combine.
  • To serve, garnish with the cilantro and roasted peanuts.

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