15m
PREP TIME
10m
COOK TIME
16
INGREDIENTS
Ingredients
- 8 cups water
- 1 bundle (1/2 package) Thai Kitchen® Gluten Free Thin Rice Noodles
- 1 cup peeled and deveined medium shrimp, cut into bite-size pieces
- 2 1/2 teaspoons curry powder, divided
- 2 teaspoons rice vinegar
- 4 tablespoons oil, divided
- 2 eggs, lightly beaten
- 1 clove garlic, minced
- 3 to 5 Thai Bird Eye Chilies, (optional)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon ground white pepper
- 2 cups bean sprouts
- 1/3 cup thinly sliced red bell pepper
- 1/3 cup sliced green onions
- 1/4 cup thinly sliced onion
INSTRUCTIONS
- 1 BRING water to boil in large saucepan. Remove from heat. Add rice noodles; let stand 3 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
- 2 MIX shrimp, 1/2 teaspoon of the curry powder and rice vinegar in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet or wok on medium heat. Add eggs; scramble until set. Remove from skillet. Heat 1 tablespoon of the remaining oil in skillet on medium-high heat. Add garlic and chilies; stir fry 15 seconds or until fragrant. Add shrimp; stir fry 1 minute or just until shrimp turn pink. Remove from skillet.
- 3 MIX remaining 2 teaspoons curry powder, oyster sauce, soy sauce and white pepper in small bowl. Set aside. Heat remaining 2 tablespoons oil in skillet. Add vegetables; stir fry 2 to 3 minutes or until tender-crisp. Add noodles, shrimp, egg and sauce mixture; stir fry 2 minutes or until heated through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
