Asian Stir Fried Shrimp and Rice Noodles
on Aug 12, 2019, Updated Jan 03, 2025
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A fast and furiously delicious stir-fry recipe. If you like Pad Thai, this shrimp and rice noodle recipe is definitely for you.
Everyone in my family loves Pad Thai (including Vegetarian Pad Thai) and this shrimp stir fry noodles recipe is a another version of that dish, relying on similar flavors. It has those springy chewy rice noodles that we’re all so crazy about. Plus plump shrimp, and a nice lacing of Asian flavors, which have never displeased the masses in my house, not once. Any stir fry is a friend of ours.
If you don’t want to use jumbo shrimp, you can use extra large, or large, which are of course less expensive. Use whatever shrimp fit into your budget (see How to Saute Shrimp for more on shrimp sizes). Just reduce the initial cooking time by a minute if you go for a smaller size.
Chili Garlic Sauce
I love chili garlic sauce, one of the greatest ways to bump up the flavor of a stir-fry. It contains chili peppers, vinegar, a bit of sugar, and salt. If you cook Asian food often, you should get a jar! It will last forever in your fridge, and will provide you eternal ways to add interest to various Asian dishes. As a substitute, you could use harissa sauce or chili crunch.
Shrimp and Rice Noodle Recipe
Rice noodles or rice pasta are such a fun change of pace from regular wheat noodles (and a great ingredient if you are gluten-free; check the packaging to make sure). Make sure not to over soak them in the hot water, or they will turn mushy. You want to take them out when they are pliable, but still have some firmness, as they will continue to cook in the sauce, over the stovetop. the texture of the rice noodles is perfect with the firm, crisp texture of the stir-fried shrimp.
Note that different cuts of rice noodles require different soaking times. Refer to package directions if possible, or check out this guide.
This recipe make a big vat of shrimp stir fry—feel free to cut the recipe in half if you are serving a smaller group.
Springy rice noodles surround plump shrimp with a nice lacing of Asian flavors.
What to Serve with Asian Stir Fried Shrimp and Rice Noodles:
- Thai Green Beans
- Braised Asian Baby Bok Choy
- Clean and Spicy Asian Greens
- Simple Sautéed Garlic Broccoli
Other Asian Noodle Recipes We Eat on Repeat:
Spicy Thai Chicken and Rice Noodle Soup – Lemongrass, ginger, fish sauce, rice noodles all come together in one of my favorite seasonless soups.
Vegetable Udon Noodle Soup – A bowl of happy.
Thai Chicken Noodle Soup – Comfort food, but on the lighter side.
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Asian Stir-Fried Shrimp and Rice Noodles
Ingredients
- 8 ounces rice noodles (linguine-width)
- 2 teaspoons cornstarch dissolved in 2 tablespoons of water
- 1 cup less-sodium chicken or vegetable broth
- ⅓ cup less-sodium soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 tablespoon chili garlic sauce
- 2 tablespoons peanut, vegetable, or canola oil
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced ginger
- 2 pounds jumbo (21/25 count) shrimp (shelled and deveined)
- 3 tablespoons sliced chives (optional)
Instructions
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover and shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
- Serve hot, with chives on top.
Will try this tonight
It was delicious! – followed the directions of cooking of the noodles almost – I was in a hurry forgot to rinse the noodles – whoops!
So easy and tasty with so many options