Thai Noodles with Shrimps

If you are using store-bought noodles, set noodles to cook based on the packaging’s requirements. *

If you are using homemade noodles, prepare the noodle dough and let it rest for the following step. Also, put water to preheat in a large pot with a lid (fill water to ½ capacity).

3 carrots – cut into noodle shapes

Stir fry with occasional stirring until carrots get partially cooked (about 2 – 3 minutes).

1 LB of shrimp

Stir fry with occasional stirring for about 2 minutes (if you are using raw shrimps or meat, extend the cooking time until fully cooked *).

¼ cup of sesame oil
¼ cup of soy sauce
½ cup of honey
2 TBSP of chili paste
Optional: 1 TSP of Sriracha sauce (spicy)
3 cloves of garlic – grated
½ cup of toasted peanuts – chopped
¼ cup of sesame seeds
1 TSP of salt
½ TSP of ground pepper

Then pour the contents of the pitcher or mixing bowl into the pan (use a silicone spatula to wipe out the contents) and cook, stirring constantly, until nicely combined (about 1 minute).

Set the pan aside, off the burner, for a later step (leaving the sauce with shrimp in the pan).

Finish cooking your store-bought noodles and drain water by pouring noodles over a colander. *

Or, process the rested noodle dough into Thai egg noodles and cook your eggs noodles now, and then drain water by pouring the noodles over your colander. *

Cooked noodles

And cook together while constantly stirring with tongs until all ingredients are fully combined and the sauce becomes part of the noodles (about 1 – 2 minutes).

1 bunch of green onions – chopped
Juice from 1 lime

Thoroughly stir together.

Taste and add salt or pepper if needed.

Place noodles into the center of the plate using tongs (try to create a twist effect during plating).

Sprinkle with salt and pepper and optionally add extra peanuts, sesame seeds, and spring onion.