- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Classic Thai dish adapted to the Brazilian palate with translucent rice noodles, cleaned shrimp sautéed in garlic and onion, and scrambled eggs in hot oil. The sauce balanced between the sweetness of brown sugar, the salt of soy sauce, and the acidity of lemon gains texture with ground peanuts.”
What you need to know
- Rice noodles should be cooked only until al dente and cooled immediately so they don't soften in the skillet.
- The shrimp sauté quickly until they change to pink, preserving the softness and juiciness of the fibers.
- The soy sauce, brown sugar, and lemon juice added gradually wrap the dough in a balanced and homogeneous way.
Ingredients
Main
- 200g of rice noodles
- 300g of cleaned shrimp
- 2 tablespoons of soy sauce
- 1 tablespoon of brown sugar
- 2 tablespoons of lemon juice
- 2 eggs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Ground peanuts to taste
- Cebolinha picada a gosto
- Oil for sautéing
Instructions
Principal
- Cook the rice noodles according to the package instructions until al dente and set aside.
- In a large skillet, heat oil over medium heat and sauté the onion and garlic until translucent.
- Add the clean shrimp to the skillet and cook until pink.
- Push the shrimp to one side of the skillet and crack the eggs on the other side, scrambling them until cooked.
- Add the cooked noodles to the skillet with the shrimp and eggs.
- Pour the soy sauce, sugar, and lime juice over the noodles, mixing well.
- Continue to cook for another 2–3 minutes, stirring constantly to combine flavors.
- Remove from heat and add the chopped peanuts and green onions.
- Mix well and serve hot, garnishing with extra peanuts and lime wedges.
Chef's tips
- Sauté over very high heat in a large skillet or wok to brown the ingredients without forming pools of liquid at the bottom.
- Push the shrimp to one side of the pan when breaking the eggs so they cook in direct contact with the hot surface.
- Toast the ground peanuts in a dry skillet for two minutes before finishing to accentuate the crunchiness and aromatic oils.
Variations
- Vegetarian Version: use firm cubes of grilled tofu instead of the shrimp and add thin strips of carrot and broccoli.
- Add chopped seedless chili pepper or red pepper flakes to the sauté to provide oriental spiciness.
- Add fresh moyashi bean sprouts in the last minute of cooking to provide a crunchy texture to the preparation.
Substitutions
- Fresh shrimp can be replaced by sautéed chicken breast strips or soft cubes of pork loin in garlic.
- Traditional rice noodles like fettuccine can be replaced by oriental vermicelli or thin durum wheat spaghetti.
- Brown sugar can be substituted with demerara sugar or cane molasses while maintaining the typical caramelized note.
How to store
Store in the refrigerator in a closed container for up to two days. To heat while maintaining the integrity of the ingredients, sauté quickly in a hot skillet with a splash of water; avoid heating in the microwave.
Can it be frozen?
Freezing the prepared dish is not recommended, as the rice noodles become brittle and the shrimp become stiff and fibrous. Consume the recipe fresh immediately after preparation.
What to serve with
Serve with fresh lime wedges to squeeze on top, sriracha sweet chili sauce, a refreshing cucumber salad, and green tea.
Frequently asked questions
At what point should the ground peanuts be added?
Mix half of the peanuts into the pot right after turning it off and sprinkle the other half over the finished dish to ensure maximum crunch.
Can I use oriental fish sauce in the preparation?
Yes, if you have fish sauce (nam pla), swap a tablespoon of soy sauce for fish sauce to achieve the traditional Thai aroma.
What is the correct cooking point for shrimp in the pan?
The shrimp cooks in two to three minutes; remove or move away as soon as the meat turns pink and in a 'C' shape to avoid stiffness.
How to keep rice noodles from getting mushy when sautéing?
Cook the pasta until al dente, drain and rinse in cold water immediately to stop cooking, greasing with a drizzle of vegetable oil.
