Rice noodles in a creamy sauce with shrimp. Recipe: Rice noodles Pad Thai - with shrimps Shrimp with rice noodles

Recently discovered wonderful ready-made sauces for Chinese, Thai and Japanese cuisine. One of them is pad thai rice noodle sauce.

one package is enough for 4 servings, this is a great choice for an evening quick and tasty dinner)
Pad thai is a dish that the Thais themselves consider the main thing in Thai cuisine. You can cook it not only with meat, but also with chicken or shrimp. The main criterion for the correctness of the dish is the transition of tastes, when at first you feel a sweet taste, then sour, and finally spicy. To do this, you need to properly prepare the sauce.

reduce the heat to a minimum and cook for 6 minutes without a lid (I took the whole package)

We heat the wok, pour vegetable oil into it and fry the shrimp (I had frozen boiled and peeled already), salt a little, add 2 finely chopped garlic cloves

and some lemon juice

Then, when the shrimp are fried and excess moisture evaporates, because the shrimp were frozen, put the chopped bell pepper into the wok (I also had frozen and chopped)

Mix everything well and add the sauce, meanwhile the noodles are already cooked. We shift the rice noodles into a wok and mix everything well (if it turned out a little dry, then the sauce can be diluted with water from the noodles). And all our Pad Thai noodles are ready)

P.S. According to the classic recipe, noodles are fried and peanuts are added, but I like it this way more. The noodles are moderately spicy, I think cold white wine will go best with it, or as I did with mojito)

Bon Appetit!

• Rice noodles - 300 gr.
• Peeled shrimps - 300 - 400 gr.
• Milk - 0.5 liters
• Wheat flour - 1.5 tbsp. spoons
• Butter - 200 gr
• Green onions - 1 bunch
• Dill - 1 bunch
• Ground turmeric - 0.5 tsp
• Salt, pepper, spices to taste

Cooking

Rice noodles, buckwheat and wheat noodles can be used to make rice noodles in a creamy shrimp sauce. Today we will cook our dish from rice noodles, as it turns out to be especially tender.

Boil rice noodles in salted water for 4 minutes. Then rinse with cold water and let the excess water drain, leaving it in a colander.

Rice noodles are soft white in color, elastic and have a delicate rice flavor.

We put a deep pan with a thick bottom on the fire, put 200 grams of butter.

Shrimp can be bought in any supermarket in a peeled form. Defrost, wash and put in a pan with melted butter. The shrimp will release some water and make a broth. In such a creamy broth, fry the shrimp for 2-3 minutes. Then carefully remove the shrimp into a separate bowl.

We reduce the gas to a minimum and add 1.5 tablespoons of wheat flour to the creamy shrimp broth.

Using a whisk, knead the flour mass very quickly for 20 - 30 seconds.

Then add warm milk and do not stop stirring our sauce with a whisk. In this case, the gas remains at a minimum.

Add spices and salt to taste as well. If you like it spicier, you can add red, hot chili peppers. Mix everything well and add gas to medium.

Wash green onion and dill and cut with a knife.

We send the chopped greens to a saucepan with a creamy sauce.

Without removing from heat, grind the greens with a blender and mix everything well. It turns out a homogeneous and very fragrant, not thick mass.

Then add the fried shrimp to the creamy sauce.

Mix well and cook for another 1-2 minutes.

1. Glass vermicelli with shrimps and sauce

INGREDIENTS:
● glass vermicelli (aka rice) - 100g.
● peeled shrimp - 200g.
● garlic - 8-10 cloves
● dried chili pepper - on the tip of a knife
● salt, pepper, olive oil

COOKING:
Throw shrimps, despite the fact that they are already boiled, into boiling water with 2 crushed garlic cloves, salt and a tablespoon of olive oil. Let it boil and quickly drain into a colander.
In a frying pan, in olive oil, fry 3 cloves of garlic, pre-cut, so that the oil acquires an amazing aroma, remove the garlic and fry the Shrimps in this oil for 2 minutes. on each side until golden brown. Pour boiling water over glass vermicelli, add a spoonful of oil, salt and leave for 5-7 minutes dance, then fold into a colander with a fine mesh

And of course, we make the sauce while the vermicelli is cooking:
● cherry 5-6pcs.
● half a bell pepper
● remaining garlic - 4-5 cloves
● chili to taste
Finely chop the garlic, put it in a pan, fry, add finely chopped peppers and cherry tomatoes, cut into 4 parts, chili and boil over low heat for 5-7 minutes.
Well, that's all, now we form portions - put vermicelli on a plate, sauce and fried shrimp on top - and very quickly run to eat.

2. Rice noodles with vegetables and seafood

INGREDIENTS:

● 1 bell pepper
● 1 small carrot
● 2 large handfuls of green beans
● cauliflower optional
● 3 garlic cloves
● floor of a small onion
● assorted seafood about 200-300g
● vegetable oil
● salt and pepper mixture

COOKING:
On a small amount of vegetable oil, fry carrots, onions, bell peppers, garlic (vegetables are best cut into “straws”). Add beans with seafood, season and simmer until the liquid evaporates (stirring occasionally). In a deep bowl, pour the noodles with salted boiling water for 3 minutes. During this time, the noodles should be soaked. We cut the noodles with scissors (you can not cut) and add to the pan to the rest of the products. Add a little vegetable oil and fry at maximum heat for about 5-7 minutes, stirring constantly.

3. Rice noodles with vegetables and chicken

INGREDIENTS:
● 1 chicken breast or 2 fillets
● 1 "skein" of rice noodles (enough for 2 large portions)
● a handful of green beans (pre-thaw and cut if desired)
● medium carrot
● 3-4 garlic cloves
● half a bell pepper
● rast. butter
● soy sauce (optional)
● salt and chilli

COOKING:
On a small amount of oil, fry the carrots and garlic, cut into strips. Add the chopped chicken breast, fry everything together for about 2-3 minutes, add the rest of the vegetables, season and fry for about 8 minutes at max heat, stirring constantly. In a deep bowl, pour the noodles with salted boiling water for 3 minutes. During this time, the noodles should get soaked. We throw the noodles into a colander (chopped if desired). Add to the chicken and vegetables. If desired, pour in soy sauce (do not forget that we have already salted both noodles and vegetables with chicken) and fry everything together at max heat for 2-3 minutes, stirring constantly.

4. Rice noodles with vegetables

INGREDIENTS:
● rice noodles (1 large piece from the package is enough for 2 large servings)
● green beans
● red bell pepper
● carrot
● bow
● salt

COOKING:
In a deep bowl, pour the noodles with salted boiling water for 3 minutes. During this time, the noodles should be soaked
After the time has elapsed, throw it into a colander. While the water is draining, put the beans in salted water. After boiling, it should cook for another 5 minutes. On a small amount of oil, fry carrots, peppers and onions (5 min at max, 10 on average), stirring occasionally so as not to burn and add a little salt. Remove the cooked beans from the water, chop and add to the vegetables. Fry together at maximum for about 5 minutes. Add noodles to the vegetables in the pan (you can pre-cut with scissors) and fry everything together for another 5-7 minutes.

5. Glass noodles with minced meat and vegetables

INGREDIENTS:
● 250 g glass noodles
● 1 small cucumber
● 3 medium tomatoes
● 1 garlic clove
● 1 small onion
● 500 g minced meat
● 1 small chili pepper
● greens (dill, parsley, green onion)
● lemon juice
● soy sauce
● salt, pepper

COOKING:
Pour boiling water over glass noodles and leave for 15 minutes. Then put on a sieve, rinse with cold water. Let drain. Noodles can be cut with scissors, so it is more convenient to mix and eat. Finely chop the onion, chop the garlic. Cut hot pepper. Heat up in a skillet 1 tbsp. l. sunflower oil. Fry the minced meat, add onion, garlic, hot pepper, salt and fry until all the liquid has evaporated.

Wash cucumber, cut in half, remove seeds and cut into half rings. Cut the tomatoes into 4 pieces, remove the pulp and cut into strips. Chop greens. Mix minced meat, vegetables, herbs and glass noodles. Add soy sauce, juice of half a lemon to taste. Add salt and pepper to taste. Mix everything well. You can sprinkle with sesame seeds before serving.

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READ ALSO

Shrimp noodles are a dish that is on the menu of any oriental restaurant. But is it worth going to a restaurant to try this wonderful dish? Not necessarily, because you can cook it at home.

simple recipe

Great option for a family dinner. It cooks quickly, so it is suitable for very busy housewives.

Cooking steps:

1. Boil the noodles until tender, remove from the pan, rinse in ice water. Connect ½ tbsp. spoons of soy sauce, spices, starch. Enter seafood.
2. Heat a wok, pour in oils, add crushed garlic, cook with continuous stirring until the smell has evaporated.
3. Put the sauce with shrimp, fry until half cooked. Remove the seafood, put the broccoli in the wok, fry for another minute.
4. Pour in the cooled soy sauce, half a glass of water, stir for a minute.

Thai rice noodles with shrimp and vegetables

Required Ingredients:

• onion head;
• carrot;
• 0.2 kg of rice noodles;
• 2 garlic cloves;
• 0.35 kg shrimp;
• 2 tbsp. spoons of teriyaki sauce;
• head of Beijing cabbage;
• 2 tbsp. tablespoons of olive oil;
• 1 st. spoon of white sand;
• 4 tbsp. spoons of soy sauce;
• 0.25 st. chicken broth.

Time: 30 min.

Calories per 100 g: 120 kcal.

Cooking steps:

1. Boil the Chinese noodles according to the instructions. After 3 minutes, drain the water, leave to cool completely.
2. Heat a frying pan with olive oil over high heat, pour in the beaten eggs in a thin stream, fry quickly and transfer to a separate plate.
3. Crumble the onion in half rings. Cabbage and carrots - thin straws.
4. Pour a couple of teaspoons of oil into the pan, fry the garlic, onion and carrot for 4 minutes. The onion should turn golden. Transfer the vegetables to a plate.
5. Pour vegetable oil into the same pan, fry the seafood so that a golden crust forms on them.
6. Combine the fried shrimp with noodles, eggs and vegetables, mix thoroughly, fry for another two minutes.

Glass noodles with shrimp, mussels and squid

If you love oriental cuisine, be sure to treat yourself to this simple but incredibly tasty and fragrant dish.

Required Ingredients:

• 0.2 kg of rice noodles;
• 0.5 kg of seafood;
• 1 st. a spoonful of soy sauce;
• olive oil;
• a pinch of sesame;
• sour cream;
• greens and onions;
• 2 cherry tomatoes.

Time: 30 min.

Calories per 100 g: 100 kcal.

Cooking steps:

Udon noodles with shrimp and chicken

In this recipe, the vegetables are crispy, and the meat and shrimp are juicy and fragrant. A set of vegetables can be different - be guided by your own taste preferences.

Required Ingredients:

• 0.5 kg chicken fillet;
• 0.2 kg each of daikon, sweet pepper and asparagus;
• 0.2 kg shrimp (peeled);
• leek;
• 5 cm ginger root;
• a small pod of hot pepper;
• a bunch of cilantro;
• 3 cloves of garlic;
• soy sauce;
• olive oil;
• 0.3 kg egg Japanese noodles.

Time: 40 min.

Calories per 100 g: 140 kcal.

Cooking steps:

1. Chop vegetables and meat. Chop sweet pepper and daikon into strips, asparagus into slices, leek into rings. Grind hot pepper and garlic. The chicken can be cut into long strips or cubes.
2. Pour water into a saucepan, salt, boil egg noodles, according to the instructions. After five minutes, add another glass of cold water, continue cooking until the food is ready.
3. Heat a little oil in a wok, add leek with ginger, garlic, pepper and chicken meat. Stir regularly during preparation. Products should be stewed, not fried.
4. After 5-6 minutes, enter the daikon and pepper. Wait another five minutes and add the asparagus, shrimp and soy sauce. Simmer the mixture with constant stirring for a couple of minutes. Throw chopped cilantro, remove from heat.

If you mix the contents with 200-300 ml of chicken broth, you get a delicious, rich soup.

Buckwheat noodles with shrimps

This is an Asian dish that is often served in restaurants. It is easy to prepare, so you can cook it even in the home kitchen.

Required Ingredients:

• 2 garlic cloves;
• 3 large champignons;
• 0.1 kg of broccoli;
• medium carrot;
• 0.2 kg of buckwheat noodles;
• 45 ml of olive oil;
• 0.2 kg of crab meat;
• 0.2 kg shrimp;
• 1 st. a spoonful of honey;
• 3 tbsp. spoons of soy sauce and rice sauce;
• 2 tbsp. tablespoons of sesame oil.

Time: 40 min.

Calories per 100 g: 125 kcal.

Cooking steps:

1. Chop the garlic cloves into thin slices.
2. Chop the champignons into large cubes, chop the onions into rings.
3. Separate the broccoli into florets. Grate a peeled carrot on a medium grater.
4. Boil buckwheat noodles. It is desirable to wash it beforehand, since it contains a large amount of starch.
5. Ignite 50 g of olive oil in a frying pan, throw in the garlic, fry it all for a couple of minutes.
6. Put the mushrooms, fry the broccoli for a couple of minutes.
7. Add soy sauce, sesame oil and rice vinegar in turn. Mix the contents well. Enter a small amount of honey. Saute vegetables for another minute. Add crab meat with shrimp, carrots.

Rice noodles with shrimp in a creamy sauce

Delicate creamy sauce favorably "sets off" the taste of rice noodles. The dish turns out hearty and juicy.

Required Ingredients:

• bulb;
• 0.5 kg of rice noodles;
• 0.25 l cream;
• 2 garlic cloves;
• 0.15 l of white wine;
• a tablespoon of dried basil

Time: 20 min.

Calories per 100 g: 145 kcal.

Cooking steps:

1. Boil the rice noodles until cooked, focusing on the instructions.
2. Pour a little olive oil into the pan, fry the peeled shrimp. Add chopped onion, continue frying for a couple more minutes.
3. Enter dry basil.
4. Pour in dry wine, let the contents boil for a couple of minutes.
5. Pour in the cream, stir, add the noodles.
6. Turn off the heat, stir, let stand for a couple of minutes.

Rice noodles with shrimps and frozen vegetables

Hearty and flavorful dish will be an excellent option for a family dinner. Pamper your family with something tasty and original!

Required Ingredients:

• 0.15 kg of rice noodles;
• 1 st. a spoonful of olive oil;
• lemon;
• 0.2 kg of frozen vegetables;
• half a teaspoon of ground ginger;
• 3 art. spoons of soy sauce;
• 1 tsp honey;
• a bunch of green onions.

Time: 30 min.

Calories per 100 g: 112 kcal.

Cooking steps:

1. Marinate frozen seafood: put them in a bowl: squeeze lemon juice here, add honey.
2. Throw in a couple of lemon slices, mix thoroughly, leave for a couple of hours to marinate.
3. Saute crushed garlic.
4. Heat the olive oil well, fry the garlic cloves.
5. Put the seafood, evaporate the water.
6. Boil rice noodles.
7. Transfer the vegetables to the skillet.
8. Rinse the undercooked noodles, rinse, mix with vegetables and shrimp.
9. Season with ginger and salt, mix thoroughly.
10. At the very end, pour in soy sauce, leave to evaporate over low heat.
11. Put the dish on a plate, decorate with lemon slices and green onions.

Cooking Tricks

1. For frying, use soy sauce with a special mark: “For frying”. Otherwise, it will burn.
2. Rice paper is often seen on store shelves. This is the dough from which the noodles are made. To prepare, dip the paper for 15 seconds in hot water. If you want to make noodles out of it, cut it into long strips after it has dried.
3. How to determine the readiness of fried shrimp? If it lies flat, then it is still damp. C-shaped shrimp cooked correctly. If she curled up and looked like the letter "O", then this indicates that she was overcooked.

Bon Appetit!

To cook Shrimp Rice Noodles, you need...

Cooking rice noodles with shrimp. Pour hot water (700-750 g) over rice noodles (funchose). Let it brew for no more than 10 minutes and fold it into a colander. Do not pour out the water from the noodles.

Remove the stalk from the pepper and the seed pod. Cut the pepper preferably thinly (straws), and the onion into half rings, but also thinly.

To prepare the marinade. Wash the cilantro well, let dry a little and chop finely. Peel the garlic, crush with a knife and finely chop or mince in a garlic press.

Combine soy sauce, curry, a little over half the chopped cilantro, minced garlic, lemon juice, sesame oil and 3 tbsp in a saucepan. l of water from funchose. Put on a slow fire, stirring, cook for no more than three minutes.

Coarsely chop rice noodles, put in a salad bowl. Add boiled shrimp, onion, pepper, and remaining cilantro. Mix thoroughly and pour over the marinade. Served rice noodles with shrimp with boiled rice.