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.
- 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
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
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.
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.
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.
All of your questions about rice noodles can be answered with this helpful recipe How to Cook Rice Noodles.
Shrimp & Salmon Recipes
- Shrimp Linquine with Arugula Pesto
- Shrimp and Feta Garlic Bread
- Sheet Pan Salmon and Green Beans
- Buttermilk Marinated Salmon
IF YOU TRY THIS RECIPE, LET ME KNOW HOW IT TURNED OUT. PLEASE COMMENT BELOW AND LEAVE SOME STARS — THANKS! I APPRECIATE YOUR FEEDBACK.Print
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