Bangkok Fried Noodles with Shrimp

Bangkok Noodles 1

Aficionados of Thai cuisine have almost certainly eaten the popular specialty known as Pad Thai at one time or another. This dish, often regarded as one Thailand’s national dishes, essentially consists of stir-fried rice noodles in a sauce that combines the flavors of sweet, sour, salty and spicy-hot. Vegetarian varieties exists but, typically, some meat or shellfish is included, as are eggs in many cases. Today’s recipe is a very loose interpretation of the basic idea as I will be using lemon juice for sourness, rather than the more common Tamarind, and the standard beansprout component is replaced with zucchini and green peppers…

The Ingredients

  • 3 cups cooked Thai-style Rice Noodles;
  • 2 cups small Shrimp, peeled and deveined;
  • 1 small Zucchini, sliced into matchsticks;
  • 2 Scallions, sliced into sections;
  • ½ Green Bell Pepper, cut into slivers;
  • 2 Eggs, beaten;
  • ¼ cup Chili Sauce;
  • 1 tbsp. Garlic Puree;
  • 3 tbsp. Lemon Juice;
  • 1 tbsp. Sugar;
  • 2 tbsp. Fish Sauce;
  • ½ cup Peanuts;
  • 1 small Tomato, de-seeded and chopped.

Note: For the noodles, I am using some of the Kame Brand Thai-Style Rice Noodles I featured in a previous ‘Foodstuffs’ post. I like to quickly blanch them in a little boiling water to rinse and refresh them before use.

The Method

Bangkok Noodles 2

Blend the chili sauce, garlic, lemon juice, sugar and fish sauce together in a small bowl and set aside.

Bangkok Noodles 3

Heat a tablespoon or so of oil in your wok over moderate heat and add the scallion sections along with the zucchini. Stir-fry until the zucchini has softened and then add the shrimp. As soon as they are pink and just cooked through, pour in the egg and allow to just start to set before breaking it up by folding and stirring. Be careful, and do this gently so that the egg forms large curds amongst the other ingredients.

Bangkok Noodles 4

Remove the cooked ingredients to a separate bowl for the moment and add the sauce ingredients. Allow this to bubble and reduce slightly so that it thickens and then add the noodles. Toss until the noodles are cooked through.

Bangkok Noodles 5

Add the shrimp, vegetables and egg back into the wok along with the bell pepper slivers and stir vigorously until all is hot and then transfer to either a serving dish or individual bowls. Garnish with the tomatoes and peanuts and serve to table.

The Verdict

Well…my wife loved this, but then she almost always likes my noodle creations as long as they are good and spicy. I must say, I liked it very much too although I did think that the ratio of noodles to the other ingredients was just a little high. I also felt it needed a little salt (my wife disagreed) and I added just a few shakes of soy sauce, which was a very nice addition. The sauce was very nicely balanced, I thought, and I might like to try it in a few different types of dishes…

 

 

7 thoughts on “Bangkok Fried Noodles with Shrimp”

  1. My eldest son is working in Bangkok over the summer in an internship and he is someone who is now an expert on the local street fare. Your pad thai looks delicious. I make my pad Thai sauce with fish sauce, tamirand and palm sugar. I add fresh bird Thai chilies for the addition of spice. Just a little bit different methods. both great pad thai’s. Have a super weekend. BAM

  2. I love pad thai, I’ve been venturing into more Asian cooking lately so I’ll have to give this one a try. I didn’t realize it was tamarind that made pad thai sweet, typically. Also, does pad thai often have lime juice? There’s always a lime wedge whenever I order it at restaurants.

    1. I have always enjoyed Pad Thai whenever I’ve had it, but I haven’t had it that often, really. There are plenty of recipes that do use lime juice. I’m not a fan of lime very much and so I almost always substitute lemon juice wherever it is called for…

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