Rice Noodles with Egg and Shrimp

rice noodle stir-fried with egg and shrimp

5 from 6 reviews

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!


Units Scale
  • 12 ounces dried rice noodles (*see notes below)
  • 1/4 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


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

  1. 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.
  2. Heat a wok or wide non-stick skillet over medium-high heat. 
  3. Add the sauce to the hot wok (whisk the sauce before adding, as sugar might settle on the bottom of the bowl) 
  4. 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. 
  5.  Turn down heat to medium. Add a drizzle of oil to the wok. 
  6. Add the eggs to the wok and gently scramble. Once the egg is mostly cooked but still soft, mix it into the noodles. 
  7. Add the shrimp to the wok. Cook 3 to 5 minutes, until shrimp are pink and cooked through. Finish with a squeeze of lime. 
  8. Add the shrimp to the noodles and egg.
  9. Serve the noodles warm with chopped green onion. 


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


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