Shrimp Thai Noodles Stir-Fry is a gluten-free dish made with store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and teriyaki sauce. A weeknight dinner favorite that can be ready in less than 30 minutes!
Shrimp Thai Noodles Stir-Fry is one of our favorite homemade Asian dishes that can be made in less than 30 minutes... the recipe is not authentically Thai but the noodles used in the recipe are.
Hence the title of the recipe -- which uses simple ingredients such as local store-bought stir-fry rice noodles, shrimp, fresh vegetables, lime, sugar, and teriyaki sauce (or soy sauce as a substitute). Yep, really simple yet quite delish!!!
This is a healthy recipe because of the cooking methods involved -- boiling and stir-frying. In addition, it is gluten-free since noodles are made from rice.
Something to prepare and enjoy on busy weekdays. The result? A real hit among both adults and children.
HOW TO MAKE SHRIMP THAI NOODLES STIR FRY
If you are not a fan of shrimp, no problem! You can use use other sources of protein instead such as tofu, small chunks of chicken or beef. It is up to you -- although the time to cook the protein of your choice may increase a bit compared to shrimp, which requires about 3-4 minutes.
Basically all one has to do is to boil water and let noodles soak in it for about 8-10 minutes, then drain.
Heat a bit of oil in a wok and cook sliced mushroom, jalapeno, and onions, shredded carrots, and minced garlic for around a couple of minutes.
Then add the shrimp and let cook for about 3-4 minutes or just until turning pink. Add a mixture of fresh lime juice, sugar, and teriyaki sauce (or soy sauce if preferred) and stir in the cooked, drained noodles.
See? It's easy peasy to make these shrimp noodles!
Hubby and kids are big fans of these Shrimp Thai Noodles Stir-fry... and so am I. Recipe serves 5 to 6 but in my household it actually barely serves 4. That's right, second helpings are unavoidable. 😉 Just like with several of our other weeknight meal recipes.
I hope you enjoy these Thai noodles as much as we do, and will include this one into your cooking repertoire. 🙂
Enjoy dinner... and life made easy!
OTHER WEEKNIGHT DINNER DISHES TO TRY:
- Shirataki Noodle Stir Fry (Low Carb)
- Shrimp in Coconut Sauce
- Taco Shrimp Fajitas
- Shrimp Coconut Fried Rice
- Brazilian Shrimp Stew
- Coconut Noodle Soup
- Honey Soy Chicken
Quick Shrimp Thai Noodles Stir-Fry
- 1 (14-ounce) package Thai Kitchen stir-fry rice noodles
- 1 lime, juiced
- 1 Tablespoon sugar
- ¼ cup Teriyaki marinade and sauce
- 2-3 Tablespoons peanut oil or vegetable oil
- 8 ounces sliced baby bella mushrooms
- ½ medium red onion, sliced
- 1 jalapeno, sliced (or 1-2 Thai chili, whole)
- ⅓ cup shredded carrots
- 1 garlic clove, minced
- 4-5 fresh Thai basil leaves, thinly sliced If desired, use Italian basil or lime basil
- 1 pound Jumbo shrimp (raw, shell and tail-off), thawed and pat dry
- 4-5 grape tomatoes, sliced optional
- Place water in a large pot and bring to a boil. Turn off the heat and let noodles soak for about 8-10 minutes or until firmly cooked. Drain and set aside.
- Meanwhile, combine lime juice, sugar, and teriyaki sauce in a small bowl and set aside. Heat oil over medium high heat in a large wok. Add the mushrooms and onions and let them cook for about 2 minutes, stirring almost constantly. Add the jalapeno, carrots, garlic, and basil and let them cook for about 30 seconds, stirring constantly.
- Add the shrimp and let cook for about 3-4 minutes or just until turning pink, stirring now and then. Stir in the the reserved lime/sugar/sauce mixture and then toss well the cooked, drained noodles. If desired, garnish the dish with sliced grape tomatoes. Enjoy our Shrimp Thai Noodles Stir-fry while still hot!
- These are the noodles that I used in the recipe: Thai Kitchen stir-fry rice noodles ; but you can use any brand of your choice. Please follow instructions on the package in order to cook the noodles.
- TOMATOES are optional. You don't usually see them in Thai food but I like to put them in my noodles.
- STORE leftovers in airtight container in the fridge for up to 2 days. Heat well before eating.
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