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.

Are rice noodles gluten-free?

Yes, rice noodles are gluten-free.

What do you use distilled white vinegar for?

Distilled white vinegar is easy to find in the vinegar aisle at grocery stores. It's very affordable and versatile, an all-purpose ingredient that's used for both cooking and cleaning. If a white vinegar is safe for both cleaning AND cooking, it will be found in the regular vinegar section of a grocery store and should say on the label that it's suitable for consumption. For cooking, distilled white vinegar is used for an assertive but neutral vinegar flavor. For cleaning, I use distilled white vinegar in my Natural Kitchen Cleaner .

What is the difference between distilled white vinegar and regular white vinegar?

Yes, 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). Distilled white vinegar is used for an assertive but neutral vinegar flavor. One reason distilled white vinegar is more affordable than other types of vinegar 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. 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.

Rice Noodles with Shrimp and Egg Recipe

Rice Noodles with Shrimp

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5 from 6 reviews

Rice noodles are stir-fried with shrimp, scrambled egg and a sweet, salty and tangy sauce for Pad Thai lovers. Making this quick 30-minute recipe for rice noodles with shrimp is easier than picking up take-out!

Author: Jenny Meier
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 4 to 6 servings 1x
Category: Quick and Easy Recipes
Method: Stir-fry
Cuisine: Asian American

Ingredients

Units Scale

12 ounces dried rice noodles
2 tablespoons distilled white vinegar
2 tablespoons white sugar
3 tablespoons Bragg Liquid Aminos
1 tablespoon lower-sodium soy sauce
2 tablespoons toasted sesame oil (or sunflower/canola oil)
1 pound raw shrimp, peeled and patted dry with paper towels
3 eggs, whisked
1 lime, to squeeze over shrimp
Chopped green onion, for garnish
Sunflower or canola oil to stir-fry shrimp and egg
Optional: chili garlic sauce or Sambal Oelek for spiciness

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Instructions

Step 1: Soak the rice noodles

Bring a pot of water to a boil. Turn off the heat. Add the rice noodles, swirling the noodles around briefly to separate. Let the noodles soak for 6 to 8 minutes, stirring occasionally to separate the noodles, until just tender but still slightly firm and chewy, "al dente." Drain the noodles in a colander and rinse well with cold water. Shake excess water from the noodles and set them aside.

Step 2: Make the Sauced Rice Noodles with Shrimp and Egg

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). Let the sauce come to simmer.
When the sauce is bubbling at a simmer, add the rice noodles. Toss the noodles really well with tongs so the noodles are completely covered in sauce and cook the noodles and sauce for about 1 minute until the noodles absorb the sauce and are warm. Transfer the noodles to a large a serving bowl.
Add a drizzle of oil to the wok. Add the shrimp and let them cook without stirring for 1 minute. Shake the skillet vigorously and/or use a spatula to flip the shrimp. Cook for 1 to 2 minutes more until no longer pink. Squeeze lime juice over the shrimp. Transfer the shrimp to the bowl with the noodles.
Turn the heat down to medium. Add another drizzle of oil. Pour the whisked eggs into the wok and gently scramble. Once the egg is mostly cooked but still soft, mix it into the noodles.
Garnish the rice noodles and shrimp with green onion and serve. Add a dab of chili garlic sauce or Sambal Oelek for spiciness.

Notes

This recipe comes together very quickly on the stove. It's important that you have all of your ingredients lined up and ready to add to the hot pan. You should have five bowls of prepped ingredients ready to go before turning on the burner: soaked and rinsed rice noodles, whisked sauce, shrimp patted dry, whisked eggs and chopped green onion.

For this recipe, it's important to rinse the noodles under cold water. Cold water stops the cooking process and washes away excess starch, which prevents rice noodles from having a sticky, glue-like texture.

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.

Find it online: https://www.kitchenskip.com/rice-noodles-with-egg-and-shrimp/