Shrimp Fried Thai Noodles Recipe

This is very popular Thai dish, good for lunch, supper or anytime you crave something exotic with a little tang.
Shrimp Fried Thai Noodles picture

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteFeel
MethodDish
Speciality, , Main Ingredient
Interest Group, , ,

Ingredients

 Dried rice vermicelli1 Pound
 Bean sprouts2 Cup (32 tbs) (divided)
 Vegetable oil3 Tablespoon
 Minced garlic1 Teaspoon
 Unpeeled shrimp10 Large (fresh)
 White sugar1 Tablespoon
 Asian fish sauce1 Tablespoon (nuoc mam or nam pla)
 Ketchup1 Tablespoon
 Eggs2 , beaten
 Chopped dry roasted peanuts1 Tablespoon
 Crushed dried shrimp1 Tablespoon
 Chopped green onion1 Tablespoon
 Chopped cilantro1 Tablespoon (fresh)
 Chili powder1 Teaspoon
 Lemon wedges2 (fresh)

Nutrition Facts

Serving size

Calories 682 Calories from Fat 158

% Daily Value*

Total Fat 18 g27.4%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 211.8 mg

Sodium 595.2 mg24.8%

Total Carbohydrates 105 g35.1%

Dietary Fiber 4.1 g16.4%

Sugars 13.5 g

Protein 26 g51.3%

Vitamin A 20.1% Vitamin C 24.2%

Calcium 6.5% Iron 15.2%

*Based on a 2000 Calorie diet

Directions

1. Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.

2. Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.

3. Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.
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