Everyone in my family loves Pad Thai, and this Asian Stir Fried Shrimp and Rice Noodles is really just a changed up version of that dish, more of a Pan-Asian take (maybe). Anyway, it has those springy chewy rice noodles that we’re all so crazy about, and 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.
Chili Garlic Sauce
I love chili garlic sauce, one of the greatest ways to bump up the flavor of a stir-fry. A jar will last forever in your fridge, and will provide you eternal ways to add interest to various Asian dishes.
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 noodles 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.
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.Tweet This
Other Asian Noodle Dishes We Can 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.
Asian Stir Fried Shrimp and Rice Noodles
- 8 ounces rice noodles linguine-width
- 2 teaspoons cornstarch dissolved in 2 tablespoon 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 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.
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