Thai Rice Noodle Stir-fry
Rice or Noodle Salad
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
30 Min
Description
A quick and easy Thai rice noodle stir-fry recipe.
Ingredients (14 ingredients)
-
140 g Rice noodles
-
3 Zehen Garlic
-
2 Stück Shallots
-
3 EL Palm sugar
-
3 EL Water
-
2 EL Tamarind paste
-
2 EL Fish sauce
-
2 EL Rapeseed oil
-
200 g Shrimp
-
1 TL Chili flakes
-
2 Stück Eggs
-
100 g Mung bean sprouts
-
Limes
-
Peanuts
Preparation (7 steps)
Soak rice noodles
Soak 140 g rice noodles in hot (not boiling) water for 10-15 minutes until pliable. Then rinse with cold water.
Chop garlic and shallots
Chop 3 cloves of garlic for 3 sec./level 7. Transfer. Chop 2 shallots for 3 sec./level 5. Transfer.
Prepare sauce
Put 3 tbsp palm sugar in the mixing bowl and melt and caramelize for 5 min./120°C/level 1. Add 3 tbsp water, 2 tbsp tamarind paste and 2 tbsp fish sauce and bring to the boil for 2 min./100°C/level 2.
Fry shrimp
Fry 200 g shrimp in a pan with 2 tbsp oil. Remove and set aside.
Finish noodles
Add garlic, shallots and 1 tsp chili flakes to the mixing bowl and sauté for 2 min./120°C/level 1. Add rice noodles and sauce and mix for 3 min./100°C/Reverse/Gentle stir setting. If necessary, add some water until the noodles have the desired consistency.
Let eggs set
Push the noodles aside and crack 2 eggs in the wok and let them set. Alternatively in the Thermomix: Insert the mixing attachment, add the eggs and let them set for 3 min./Varoma/level 2.
Serve
Fold in 100 g mung bean sprouts and shrimp. Serve with lime wedges and peanuts.
Finished cooking? Great! 🎉
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Allergens
- Crustaceans
- Eggs
- Fish
- Soybeans
- Peanuts
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