Thai Rice Noodles with Shrimp
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g noodles (flat rice noodles)
- 1 bunch spring onion (s), cut into thin rings
- 1 red pepper (s), cut into thin strips
- 300 g bean sprouts, fresh
- 250 g shrimp (frozen)
- 2 tablespoon oil (peanut oil)
- 1 teaspoon oil (sesame oil)
- 1 teaspoon sambal oelek
- 3 tablespoon soy sauce, sweet (ketjab manis)
Print Recipe
Pin Recipe Instructions
- Thaw the frozen shrimp and dry them well with paper towels. Clean the vegetables and cut into bite-sized pieces.
- Cook the rice noodles according to the instructions on the packet. There are different ways of preparing rice noodles. I always brew them with boiling water and leave them to soak for about 9-10 minutes. Then immediately drain well and rinse briefly under cold water so that they do not continue to cook.
- Preheat a wok and heat peanut oil and sesame oil in it. Then fry the shrimp briefly and spicy in it. Then take it out of the wok straight away. Brown the cut vegetables except for the sprouts in the wok. Then remove the vegetables again. Now put the noodles in the wok and mix them with Ketjab Manis and Sambal Oelek - please turn down the temperature a little. Then fold in all the vegetables and shrimp and serve.
- Tips: You can put sesame oil on the table if you want. The same dish can also be prepared with diced chicken breast.
- I always put the whole wok on the table and everyone uses it for themselves.
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