Quick Shrimp Thai Noodles Stir-Fry
Equipment
- wok
Ingredients
- 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
Instructions
- 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!
Recipe Notes
- 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.
Nutrition
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