Thai stylish noodles with coldwater shrimps

Thai stylish noodles with coldwater shrimps



For 4 people


  • 350 grams of peeled coldwater shrimps
  • 2 tbsp of lime juice
  • 50 grams of beat sprouts
  • 2 cloves of garlic, finely chopped
  • 2 tbsp of dried peanuts, chopped
  • Ground white pepper by taste
  • 115 grams of dry rice noodles
  • 2 tbsp of Thai fish sauce (Nam Pla)
  • 1 tbsp of fresh coriander leaves, finely chopped
  • 1 egg
  • 1 tbsp of spring onion, finely chopped
  • 4 tbsp of vegetable oil
  • 0.5 tbsp of cane sugar
  • Lemon slices for decoration

Thai stylish noodles with coldwater shrimps Directions

    • Boil the rice noodles following the instructions on the noodles package. Wash ready noodles with cold water and set aside in colander.
    • Heat up vegetable oil in wok. Toast the garlic until golden color. Pour in one egg, stirring intensively. Cook for several seconds and then add shrimps and noodles. Mix.
    • Add lime juice, fish sauce, cane sugar, half of prepared peanuts, white pepper, chopped spring onion and half of prepared bean sprouts. Stir all the time. Set the high heat and stir-fry for 2 minutes.
    • Place the noodles on the large serving plate. Strew with peanuts left, other half of bean sprouts and chopped coriander leaves. Serve with lemon slices.