Skip to content

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 Comments Post a comment
  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

    August 23, 2013
  2. Now that my wife is sprouting again, I will use some of her bean sprouts to do a more traditional version 🙂

    August 23, 2013
  3. I’ve got to give this one a try, this is one of my favorite dishes when eating out:)

    August 23, 2013
  4. Like the zucchini substitute. With summer squash in abundant now, this is very timely.

    August 24, 2013
  5. 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.

    August 25, 2013
    • 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…

      August 25, 2013
  6. This looks fantastic and just perfect for me since I love this dish but rarely order it in restaurants for fear that it will be too sweet. Thanks for this!

    September 4, 2013

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .


My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design


Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?


Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season


If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The Blog

The latest news on and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes


a recipe sharing and bento blog


Just another site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!


home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine


A Journey About Food, Recipes And Destinations


Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: