Rice Noodle And Shrimp Recipe

rice noodle stir-fried with egg and shrimp and topped with green onion

Rice noodles are stir-fried with egg and shrimp in a sweet, salty and tangy sauce for Pad Thai lovers. This quick family dinner is easier than take-out!

My kids love rice noodles with egg and shrimp!

This dinner is an easy alternative to take-out. It has all the sweet-salty and umami flavors of Pad Thai, but the sauce is made from just a few simple ingredients.

The flavors in this stir-fry noodle sauce are interesting and flavorful, but not overpowering. It's a little bit tangy, a little bit sweet and perfectly savory with the addition of egg and shrimp.

Looking for another easy rice noodle stir-fry? Try my Rice Noodles with Vegetables, which is made from roasted veggies and rice noodles in an easy stir-fry sauce.

Sauce Ingredients

Distilled White Vinegar
Sugar (brown or white)
Bragg Liquid Aminos
Soy Sauce (lower sodium)
Toasted sesame oil

What Are Liquid Aminos?

Bragg Liquid Aminos can be found in most grocery stores. It has a salty, umami flavor that reminds me of a combination of soy sauce, fish sauce and Worcestershire sauce.

Liquid aminos is a gluten-free seasoning or "liquid protein concentrate" made from soybeans. It is called liquid aminos because it has 16 essential amino acids

In this recipe, I use it in place of fish sauce, which is often added to noodle dishes like Pad Thai. You can also use liquid aminos to flavor other noodle dishes, tofu, salad dressings and marinades. It's really versatile!

What is the Difference Between Distilled Vinegar and Regular White Vinegar?

Distilled white vinegar is easy to find in the vinegar aisle at grocery stores. It comes in small bottles and large jugs. It's very affordable and versatile, an all-purpose ingredient that's used for both cooking and cleaning.

Distilled white vinegar is distilled from grain alcohol, not fruit (like wine grapes or apples). Because it's made from grain alcohol, it doesn't have any flavor, unlike vinegars such as balsamic vinegar (grapes) or apple cider vinegar (apples).

For cooking, distilled white vinegar is used for an assertive but neutral vinegar flavor. It's often used for quick-pickling and other recipes that add sugar to the vinegar for a sweet-acidic punch. Adding sugar also softens the tanginess of white vinegar.

For cleaning, I use distilled white vinegar in my Natural Kitchen Cleaner scented with orange, clove, cinnamon and rosemary. (Read to the bottom of this section for more details about cleaning with vinegar)*

Occasionally, I also see regular white vinegar (not distilled). As far as I know, white vinegar and distilled white vinegar are basically the same, but white vinegar is more acidic and therefore a little more harsh tasting than distilled white vinegar.

However, white wine vinegar, made from white wine grapes, is more expensive than regular white vinegar. Some might say it has "more complex" flavors and I find it to be slightly milder and less acidic than distilled vinegar, although compared to other types of vinegar it's still rather sharp.

Acetic acid is the main compound in all types of vinegar. It gives vinegar its sour, pungent flavor and aroma. One reason distilled white vinegar is more affordable is that it's made from acetic acid produced during a fast fermentation process, instead of acetic acid that forms naturally during a longer, slower fermentation process.

*Cleaning With Vinegar: I use distilled white vinegar for both cooking and cleaning. If a white vinegar is safe for both cleaning AND cooking, it will say so on the label. When I use vinegar for cleaning, I dilute it with water.

There is another type of clear white vinegar that should only be used for cleaning, not cooking. This vinegar is not found in the food section of grocery stores. This vinegar should have a warning label on the packaging saying it is not made for consumption. It's often labeled as "industrial strength". Cleaning vinegar is not tested for impurities and it has a higher level of acidity. This article in Real Simple has a longer explanation.

Quick Rice Noodle Stir-Fry

Rice noodles need to be soaked in hot water before they're cooked in a stir-fry.

After soaking the rice noodles in water to soften, the recipe comes together in less than 10 minutes.

Whisk together the sauce
Combine rice noodles & sauce in a hot wok or skillet
Cook for about 2 minutes, until noodles absorb the sauce
Scramble eggs
Saute Shrimp
Combine noodles, egg and shrimp in one bowl
Garnish with green onion

Sides Dishes

Cooking 12 to 14 ounces of rice noodles will make 4 to 6 generous portions. But I like to have a side dish with this meal, especially if I want vegetables on the table.

It doesn't have to be fancy. Steamed broccoli or frozen peas are good options.

If you're feeling ambitious, I also love crispy tofu schnitzel with this meal.

Store-bought egg rolls or dumplings are also a good side dish.

Frequently Asked Questions About Rice Noodles for Dinner

Can I Make This Vegetarian or Vegan?

Sure! Instead of shrimp, add tofu to the noodles. I like Easy Weeknight Tofu, or you can use your own favorite tofu recipe. You can also leave out the eggs, if you'd like a vegan version.

Can I Add More Vegetables?

I often serve this meal with steamed broccoli on the side. You could also add handfuls of baby spinach to the noodles as they cook.

Can I Use Chicken Instead of Shrimp?

Sure, just cut a pound of chicken breast into bite-sized pieces. Saute the chicken in the wok with oil for 5 to 7 minutes until cooked. Season with salt, and garlic powder if you like.

What is the Best Way to Soak and Cook Rice Noodles?

All of your questions about rice noodles can be answered with this helpful recipe How to Cook Rice Noodles.

Shrimp & Salmon Recipes

Lemon Garlic Shrimp Pasta with Basil Arugula Pesto
Shrimp and Feta Garlic Bread
Sheet Pan Salmon and Green Beans with Sesame-Lime Dressing
Cucumber Dill Salad with Buttermilk Marinated Salmon

Description

Rice noodles, egg and shrimp are stir-fried in a sweet, tangy & savory sauce for Pad Thai lovers. This quick family dinner is easier than take-out!

12 ounces dried rice noodles (*see notes below)
¼ cup distilled white vinegar
2 tablespoons plus 1 teaspoon sugar (brown or white)
3 tablespoons Bragg Liquid Aminos
1 tablespoon less-sodium soy sauce (or gluten-free tamari)
2 tablespoons toasted sesame oil (or sunflower/canola oil)
3 eggs, whisked
1 pound raw shrimp, peeled
1 lime, to squeeze over shrimp
Chopped green onion, for garnish

Soak the rice noodles

Bring a pot of water to a boil. Turn off the heat. Add the rice noodles, swishing the noodles around briefly to separate. Let the noodles soak for 6 to 10 minutes, until tender but still slightly firm and chewy, "al dente." Drain the noodles, rinse briefly in cold water, and set aside.

Error on the side of soaking the noodles for a shorter amount of time, since they will be cooked again briefly when stir-fried.

Make the Rice Noodles with Egg and Shrimp

Whisk together the sauce: distilled white vinegar, sugar, Bragg Liquid Aminos, soy sauce and sesame oil. Whisk again a few minutes later, to make sure the sugar is dissolving.
Heat a wok or wide non-stick skillet over medium-high heat.
Add the sauce to the hot wok (whisk the sauce before adding, as sugar might settle on the bottom of the bowl)
Add the rice noodles. Cook the noodles and sauce for about 2 minutes until the noodles absorb the sauce. Stir frequently (I use tongs) so that all the noodles are coated in sauce. Put the noodles in a serving bowl.
Turn down heat to medium. Add a drizzle of oil to the wok.
Add the eggs to the wok and gently scramble. Once the egg is mostly cooked but still soft, mix it into the noodles.
Add the shrimp to the wok. Cook 3 to 5 minutes, until shrimp are pink and cooked through. Finish with a squeeze of lime.
Add the shrimp to the noodles and egg.
Serve the noodles warm with chopped green onion.

Notes

The rice noodles I use for this recipe are the often labeled as "Pad Thai" noodles or "Stir-fry Rice Noodles" and the width is about ¼-inch. The brands I see most often in grocery stores are "Annie Chun's" and "Thai Kitchen."

I use 12 ounces of dried rice noodles for this recipe because it's the right amount for the sauce. You can make this recipe with slightly less noodles or slightly more, but 12 ounces really is just right.

For helpful tips and detailed instructions for cooking rice noodles, read this recipe for How to Cook Rice Noodles.

Category: pasta
Method: stir-fry
Cuisine: Asian American

Keywords: rice noodles, shrimp, rice noodles and egg, Braggs Liquid Aminos

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