Lately, my family has become quite fond of a certain Lean Cuisine meal in the grocer’s freezer section. It’s relatively affordable at $3/serving, and it’s ready to eat in only 8 minutes, so it’s great for those nights when we get home too late for cooking a meal from scratch.
However, I decided to come up with a recipe that included more veggies, more shrimp–and well, more FOOD for 3 bucks a person than the Lean Cuisine meal. Because you’ll almost always get more for your money when you make a meal from scratch than if you purchase it already made. Plus, you’ll have complete control over what goes into it.
This recipe uses wide rice noodles that are soaked, not cooked, before being stir-fried. Be sure not to soak too long, or they’ll be too soft and will be more likely to stick to the pan. I also used pre-cooked, defrosted shrimp–but you could certainly steam fresh shrimp for the recipe if you prefer.
If you love this recipe, try these next time!
- Japanese Ramen – The Way Naruto Uzumaki Makes It!
- Delicious Asian Chicken Salad
- Teriyaki Chicken Recipe
How to Make Thai Shrimp with Rice Noodles
Equipment
- 1 Wok
Ingredients
- 8 ounces wide rice noodles
- 3 tbsp Thai red curry paste
- 1 can coconut milk
- 1 tbsp lime juice
- 1/2 cup fresh green pepper thinly sliced
- 1/2 cup fresh white onion thinly sliced
- 1 cup fresh bean sprouts
- 2 extra-large eggs (I used Eggland's Best for superior taste and nutrition)
- 2 cups fresh pineapple cubed
- 8 ounces cooked shrimp deveined and with tails removed
- 5 tbsp olive oil
Instructions
Preparing Rice Noodles
- Bring a pot of spring water to a boil.
- Pour over dry rice noodles in a bowl large enough for them to lay flat. Allow to soak for 25 minutes.
- Drain immediately and set aside.
Preparing Sauce
- In a sauce pot, combine coconut milk, lime juice, and Thai red curry paste. Heat over a medium heat, stirring frequently.
Preparing Entree
- In a wok, heat 1 T olive oil over medium-high heat.
- Carefully add eggs, stirring and pulling a spatula gently across the bottom of the pan to prevent eggs from browning.
- When eggs are cooked (about 3 minutes), push up the sides of the wok so that they stay warm.
- In separate batches, stir-fry onions and peppers, bean sprouts, pineapple, and shrimp, adding another tablespoon of oil to the fan before each new batch. Each batch should take about 2-3 minutes, with veggies and pineapple softening only slightly but being warmed all the way through.
- As each ingredient finishes, push it up along the sides of the wok–or onto the ledge of the wok, if yours has one–so that the ingredients will stay warm while the rest are cooking.
Serving the Meal
- Arrange half the rice noodles on each of two plates.
- Top each plate with half of vegetable/egg/shrimp mixture. Pour 3/4 cup sauce over each plate.
- Serve as-is, or toss ingredients together first, if desired. ENJOY!
0 Comments