I love the flavour profile of Thai food, sweet with heat. Thai Shrimp Noodles hit the spot every time, are easy to make and actually require very few ingredients to produce a meal full of rich complex flavours. The garlic chili sauce, and sriracha add depth of flavour without requiring a long cook time.
I like to make this with shrimp, but you can substitute chicken, or do a combination of both. Shrimp require much less cooking time, so add those at the end and cook until just pink or they will be tough.
When selecting shrimp, I’d rather have fewer shrimp that are tender and a good size, so I tend to go for the 31-40 per pound size in this dish, but honestly any size will work as long as you watch carefully and don’t over cook them.
- 1 lb. rice noodles thick cut
- 1/2 tbsp vegetable oil
- 1/2 tbsp sesame oil
- 1 small onion thinly sliced
- 1/2 cup whole green onions sliced
- 1 whole sweet red pepper sliced
- 2 lbs raw shrimp peeled and deveined
- 4 cloves garlic minced
- 1/2 cup low-sodium soy sauce or coconut amino's
- 1/4 cup lime juice
- 1/4 cup garlic chili sauce
- 2 tbsp. brown sugar
- 1 tsp Sriracha optional
- Cook noodles according to package instructions, less one minute. Do not overcook. Drain and set aside.
- In a large skillet over medium-high heat, heat oil and saute onions and red pepper slices 2-3 minutes until translucent.
- Stir in green onions and garlic and cook for one minute. Add shrimp and saute about 4 minutes until just cooked, they will be pink. Remove from pan and set aside.
- Add soy sauce, chili garlic sauce, lime juice, brown sugar, and Sriracha (optional). Simmer on low until sauce has reduced slightly, 3 to 5 minutes.
- Add shrimp and cooked noodles and toss to combine. Garnish with additional green onions.