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Shrimp Stir Fry with Rice Noodles

Everyone in my family loves Pad Thai (including Vegetarian Pad Thai) and this Asian Stir Fried Shrimp and Rice Noodles is kind of a changed up 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.

Asian Stir Fried Shrimp and Rice Noodles

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. A jar 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, but if you cook Asian food often, you’ll want to grab yourself a bottle.

Asian Stir Fried Shrimp and Rice Noodles

Shrimp Size for Stir Fry

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. Just reduce the initial cooking time by a minute if you go for a smaller size.

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.

Note that different cuts of rice noodles require different soaking times. Refer to package directions if possible, or check out this guide.

Asian Stir Fried Shrimp and Rice Noodles

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.

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Asian Stir Fried Shrimp and Rice Noodles

What to Serve with Asian Stir Fried Shrimp and Rice Noodles:

Asian Stir Fried Shrimp and Rice Noodles

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

5 from 10 votes
Prep: 10 minutes
Cook: 6 minutes
Noodle Soaking Time: 15 minutes
Total: 31 minutes
Servings: 8 People
Another fast and furiously delicious stir fry. If you like Pad Thai, this recipe is definitely for you.


  • 8 ounces rice noodles linguine-width
  • 2 teaspoons cornstarch dissolved in 2 tablespoon of water
  • 1 cup less-sodium chicken or vegetable broth
  • 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 shelled and deveined jumbo 21/25 count shrimp
  • 3 tablespoons sliced chives optional


  • Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, 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.


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. Just reduce the initial cooking time by a minute if you go for a smaller size.


Calories: 270kcal, Carbohydrates: 27g, Protein: 25g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 1401mg, Potassium: 144mg, Fiber: 1g, Sugar: 1g, Vitamin A: 49IU, Vitamin C: 6mg, Calcium: 173mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. I delegated this to my 19 yr old son to make. He used 1 lb of shrimp and 1 lb of mixed seafood. It turned out so fantastic. Our family loved the kick. Will be making it again!

  2. Just got done making then eating this dish. Just like others I had to substitute a few ingredients but it was dynamite. Will make again.

  3. We made this last night and it was FABULOUS! Such great flavor!! We did use rice wine vinegar instead of sherry and added broccoli, red bell pepper and shredded carrots. The sauce is addictive with just the right amount of heat! We think it would be good with chicken too!!!

  4. Just made it. My husband and I love it! And i had to substitute a few things to something close but not quite. It was still excellent.

  5. OMGosh….best stir fry I’ve ever made (and I’ve made my share). I didn’t have the chili sauce, so I added sriracha and 1T of sweet chili sauce. No sherry on hand, so I used rice wine vinegar. I also added bok choy, sugar snap peas and some orange bell pepper. My parents and I loved it and I’ve since forwarded the recipe to my kids. MAKE THIS PEOPLE, YOU WILL THANK KATIE!!!!!! : )

  6. This is a great recipe!….I amended it slightly by adding cabbage,orange bell peppers,scallions and onions.
    The sauce was delicious…..rice noodles never fail to add that nice touch too!
    Used jumbo shrimp…..also added almost an oz. of grated ginger!
    There were no leftovers amongst three adults!

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