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!
Step 1: 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.
Step 2: Make the Rice Noodles with Egg and Shrimp
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 1/4-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.
Find it online: https://www.kitchenskip.com/rice-noodles-with-egg-and-shrimp/