Thai Noodles with Shrimp
I tried Thai shrimp noodles for the first time after tasting them at a restaurant, and they stuck in my mind. I didn't get the recipe from the source, but I analyzed what was on the plate and managed to recreate a version at home that closely resembles the original taste. The recipe below I've made several times and it always finishes quickly. Quick Info Total time: about 20 minutes Servings: 1-2 Difficulty: easy Recipe type: main, quick lunch or dinner Ingredients 100 g thin rice noodles 100 g peeled shrimp 1 tablespoon olive oil 1 teaspoon sweet pepper paste 1 teaspoon hot pepper paste (adjust to taste) 2 teaspoons honey 3 crushed garlic cloves a little fresh chopped parsley 2 slices of red bell pepper salt, to taste Preparation method 1. Prepare the rice noodles. Put a pot of water to boil. When it boils, add the noodles and let them cook for 3-5 minutes, or as indicated on the package. Drain and rinse them briefly under cold running water to prevent sticking. 2. Meanwhile, heat the oil in a pan over medium heat. Add the crushed garlic and sweet pepper paste. Let it cook for 30-40 seconds until the garlic softens and starts to smell. 3. Add the shrimp to the pan. Also add a little salt. Stir a few times, then add the slices of bell pepper and hot pepper paste. Continue to cook everything over medium heat until the shrimp turn pink and are almost done – it only takes a few minutes if you use peeled shrimp. 4. When the shrimp are nearly cooked, add the honey. Stir and let the pan cook for another 3 minutes to meld all the flavors. 5. Pour all the shrimp sauce over the drained noodles. Sprinkle with chopped parsley, mix gently, and taste if more salt is needed. Serve immediately. Why I make this recipe often It’s quick to prepare, the ingredients are accessible, and I don’t have to stand long at the stove. It’s also suitable for a meal alone or when you don’t want to cook large portions. I love the sweet-spicy combination, and the shrimp and rice noodles go well together. Tips and variations Tips Don’t leave the shrimp on the heat too long or they will become tough. Rinse the noodles with cold water after boiling to prevent sticking. Hot pepper paste can be easily dosed – start with a little and add more later if you want it spicier. Substitutions You can also use wider rice noodles if you can’t find the thin ones. Olive oil can be replaced with any neutral vegetable oil. If you don’t have sweet or hot pepper paste, use finely chopped bell pepper and a bit of fresh chili or hot sauce. Honey can be replaced with agave syrup or another liquid sweetener. Variations You can add a bit of grated ginger to the shrimp if you like the flavor. A few green onion tops can be added at the end. It also works with additional vegetables, like thinly sliced carrots or bean sprouts, if you have them in the fridge. Serving ideas You can sprinkle sesame seeds for texture. Parsley can be replaced with fresh coriander for a more Asian flavor. Serve with a slice of lime on the side if you have it handy. Frequently asked questions Do the noodles need to be boiled or just soaked? For thin ones, usually just boiling for 3-5 minutes or soaking in hot water is enough, but check the instructions on the package. Don’t let them soak too much. Can frozen shrimp be used? Yes, just thaw them completely and pat them dry with a paper towel before putting them in the pan. How spicy does the recipe get with a teaspoon of hot pepper paste? It’s spicy but bearable. If you don’t like it very spicy, use half or even less and adjust at the end. Can I add more vegetables? Yes, but don’t overload the pan too much, or the ingredients will cool down, and you won’t get that slightly crunchy texture with the vegetables. Can I cook in advance and keep in the fridge? The recipe is best fresh, but you can keep it in the fridge for a day and heat it quickly in the pan. Nutritional values (estimates) For one serving (with 100 g noodles and 100 g shrimp): about 350-400 kcal. Protein: 18-20 g, carbohydrates: 55-60 g, fats: 5-7 g, sugars: 10-12 g (from honey and pastes). These are just estimates – they depend on the noodles chosen and the shrimp. Storage and reheating It can be stored in the fridge for up to 24 hours in a closed container. When reheating, put everything in a pan, add a tablespoon of water, and heat over medium heat, just enough to warm it up, without letting the shrimp sit too long or they will toughen. Freezing is not recommended because the noodles and shrimp lose their texture. It’s a dish that deserves to be consumed fresh.
Preparation
Heat the oil and add the crushed garlic along with the sweet pepper paste. After sautéing for a bit, add the shrimp, a little salt (the sweet and spicy flavor should prevail), sliced bell pepper, and hot pepper paste. When the shrimp are nearly done, add the honey and let it cook for another 3 minutes. The rice noodles are placed in boiling water and left to cook for 3-5 minutes, then drained and rinsed briefly in cold water. Add the shrimp sauce over the noodles and sprinkle with a little chopped parsley, then mix. Enjoy your meal!
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