One of my favorite things about Thai cuisine, are their noodle dishes with fresh and exciting flavors like Pad Thai, Pad Kee Mao, and Spicy Thai Noodles. This is an easy recipe that is lightly spicy, and so full of vegetables and shrimp that it is a meal in itself. The exotic taste of curry powder, ginger, garlic, limes, scallions and exotic cilantro makes this an enticing hot noodle dish that is incredible right out of the wok. However, it is also so tasty and curry infused that it is great the next day served as a cold noodle dish as well. You can also adjust the degree of spiciness in this dish as well by adding dried red pepper flakes or hot chili oil to it for an extra “kick.” I also like to add another dose of soy sauce to it as well when it is on the plate. However you serve this, I guarantee when you make it, it will be become an instant Thai favorite of yours too!
NOTE: Pad Thai style rice noodles just happen to also be “Gluten Free,” for those of you who look for that feature in a recipe.
Ingredients:
—7 ounces of Rice Noodles (Pad Thai Noodles)
—1/4 cup Olive or Vegetable Oil
—3 tablespoons Soy Sauce
—2 tablespoons Rice Wine Vinegar
—2 tablespoons Sesame Oil
—1 tablespoon fresh chopped Ginger
—2 tablespoons fresh chopped Garlic
—2 tablespoons fresh squeezed Lime Juice
—1 thinly sliced Red Bell Pepper
—1 thinly sliced Jalapeno Pepper
—1/4 cup Water
—2 tablespoons Curry Powder
—1 pound raw de-veined Shrimp
Garnish:
—1/4 cup fresh chopped Cilantro
—1/4 cup fresh chopped Scallions [Green Onions]
—2 fresh sliced fresh Limes
For Additional Spice:
—1/8 cup extra Soy Sauce
—1/8 cup Hot Chili Oil
Directions:
Put a pot of water on the stove, and bring to a boil. When the water is at a rolling boil add the rice noodles, return the water to a boil, and turn the heat off. Leave the noodles in the hot water for no more than five minutes, and then drain them. Do not rinse them. Set the noodles aside.
NOTE: Your goal is to get the noodles, sauce, vegetables and shrimp all done at the same time, so while the water for the noodles initially heats up, do the following steps.
In a mixing bowl place the quarter cup of water, and add the soy sauce, sesame oil, lime juice, rice wine vinegar, and the curry powder. Whisk this sauce together and set it aside.
De-vein and peel the shrimp. Leave the tail segment intact, for décor and flavor. In a wok or frying pan heat the quarter cup of olive or vegetable oil to medium high. Add the shrimp and cook them throughout. Cook them no more than two to three minutes per side. When they are cooked, set them aside.
Remove the shrimp from the oil, and place into the shrimp flavored oil the sliced red bell peppers, sliced jalapeno pepper, chopped garlic, and chopped ginger. Sauté the vegetables together for a couple of minutes, then add the cooked and drained noodles, the cooked shrimp, the curry sauce, and combine on the stove which is set at medium high heat (or electric wok set at 350 degrees Fahrenheit). This warms everything up as you toss the four elements (noodles / sauce / shrimp / vegetables) together. For a task like this, I like to use a set of tongs, and just continually lift the noodles and sauce and vegetables up from the bottom, which combines everything without harming the delicate noodles.
NOTE: I did all of my frying and sauteing in my electric wok, because that gave me enough room to toss all of the ingredients together. You can also use a standard wok on the stove, or a Dutch oven kind of pan that gives you ample space. A large frying pan will work as well.
Now you are ready to plate your dish. Arrange the sauce-covered noodles, shrimp and vegetables attractively on individual plates or bowls, and garnish with fresh chopped cilantro and sliced scallions. Squeeze extra lime juice onto the noodles before eating and add a splash of additional soy sauce—to taste. Serve with extra lime slices on the side for an extra citrus note.
The strong curry taste mixed with the sharp acid note of lime and vinegar makes this spicy and fresh noodle dish a fun explosion of Thai flavors. With all of these tastes served with large shrimp and atop of delicious and light rice noodles, delicious Thai food doesn’t get much easier or more exciting than this!
NOTE: Pad Thai style rice noodles just happen to also be “Gluten Free,” for those of you who look for that feature in a recipe.
Ingredients:
—7 ounces of Rice Noodles (Pad Thai Noodles)
—1/4 cup Olive or Vegetable Oil
—3 tablespoons Soy Sauce
—2 tablespoons Rice Wine Vinegar
—2 tablespoons Sesame Oil
—1 tablespoon fresh chopped Ginger
—2 tablespoons fresh chopped Garlic
—2 tablespoons fresh squeezed Lime Juice
—1 thinly sliced Red Bell Pepper
—1 thinly sliced Jalapeno Pepper
—1/4 cup Water
—2 tablespoons Curry Powder
—1 pound raw de-veined Shrimp
Garnish:
—1/4 cup fresh chopped Cilantro
—1/4 cup fresh chopped Scallions [Green Onions]
—2 fresh sliced fresh Limes
For Additional Spice:
—1/8 cup extra Soy Sauce
—1/8 cup Hot Chili Oil
Directions:
Put a pot of water on the stove, and bring to a boil. When the water is at a rolling boil add the rice noodles, return the water to a boil, and turn the heat off. Leave the noodles in the hot water for no more than five minutes, and then drain them. Do not rinse them. Set the noodles aside.
NOTE: Your goal is to get the noodles, sauce, vegetables and shrimp all done at the same time, so while the water for the noodles initially heats up, do the following steps.
In a mixing bowl place the quarter cup of water, and add the soy sauce, sesame oil, lime juice, rice wine vinegar, and the curry powder. Whisk this sauce together and set it aside.
De-vein and peel the shrimp. Leave the tail segment intact, for décor and flavor. In a wok or frying pan heat the quarter cup of olive or vegetable oil to medium high. Add the shrimp and cook them throughout. Cook them no more than two to three minutes per side. When they are cooked, set them aside.
Remove the shrimp from the oil, and place into the shrimp flavored oil the sliced red bell peppers, sliced jalapeno pepper, chopped garlic, and chopped ginger. Sauté the vegetables together for a couple of minutes, then add the cooked and drained noodles, the cooked shrimp, the curry sauce, and combine on the stove which is set at medium high heat (or electric wok set at 350 degrees Fahrenheit). This warms everything up as you toss the four elements (noodles / sauce / shrimp / vegetables) together. For a task like this, I like to use a set of tongs, and just continually lift the noodles and sauce and vegetables up from the bottom, which combines everything without harming the delicate noodles.
NOTE: I did all of my frying and sauteing in my electric wok, because that gave me enough room to toss all of the ingredients together. You can also use a standard wok on the stove, or a Dutch oven kind of pan that gives you ample space. A large frying pan will work as well.
Now you are ready to plate your dish. Arrange the sauce-covered noodles, shrimp and vegetables attractively on individual plates or bowls, and garnish with fresh chopped cilantro and sliced scallions. Squeeze extra lime juice onto the noodles before eating and add a splash of additional soy sauce—to taste. Serve with extra lime slices on the side for an extra citrus note.
The strong curry taste mixed with the sharp acid note of lime and vinegar makes this spicy and fresh noodle dish a fun explosion of Thai flavors. With all of these tastes served with large shrimp and atop of delicious and light rice noodles, delicious Thai food doesn’t get much easier or more exciting than this!