Thai Noodles With Shrimp and Squid

By

29 likes 14 klips

Thai inspired comfort food. Stir-frying the shrimp and squid separately is the secret to preventing overcooking. Goes perfectly with chili vinegar.

7VScg0qHyw Kitchenbowl
Prep Time

45 min

PT45M
Cook Time

20 min

PT20M
Wait Time

--

PT0S PT1H5M
Thai Noodles With Shrimp and Squid

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Prepare chili vinegar condiment by slicing two Thai bird chilis and submerging in white vinegar.

Prepare chili vinegar condiment by slicing two Thai bird chilis and submerging in white vinegar.

Step 2

Clean and devein shrimp. Clean squid by removing beaks from tentacles, cartilage inserts, and internals. Chop squid bodies into thirds.

Clean and devein shrimp.  Clean squid by removing beaks from tentacles, cartilage inserts, and internals.  Chop squid bodies into thirds.

Step 3

Finely chop garlic, shallot, and the two remaining bird chilies. Julienne red pepper. Prepare sugar, light soy sauce, and fish sauce.

Finely chop garlic, shallot, and the two remaining bird chilies.  Julienne red pepper.  Prepare sugar, light soy sauce, and fish sauce.

Step 4

Add vegetable oil to hot wok and cook shrimp until translucent areas disappear, stirring frequently about 2-3 minutes. Remove from wok.

Add vegetable oil to hot wok and cook shrimp until translucent areas disappear, stirring frequently about 2-3 minutes.  Remove from wok.

Step 5

Add another tablespoon of oil to wok and cook squid for 2-3 mins, stirring frequently. Add 1 tbsp of dark soy and stir to blend. Remove from wok.

Add another tablespoon of oil to wok and cook squid for 2-3 mins, stirring frequently. Add 1 tbsp of dark soy and stir to blend. Remove from wok.

Step 6

Add garlic, shallots, red pepper, and Thai bird chilies to wok and cook for 30 seconds to let flavored combine.

Add garlic, shallots, red pepper, and Thai bird chilies to wok and cook for 30 seconds to let flavored combine.

Step 7

Add noodles and 1/2 cup of the chicken broth. Cook until noodles soften and become more pliant, adding remaining chicken broth as needed. Stir often.

Add noodles and 1/2 cup of the chicken broth.  Cook until noodles soften and become more pliant, adding remaining chicken broth as needed. Stir often.

Step 8

Stir in light soy, sugar, and fish sauce. Cook until noodles start carmelize but before they start sticking to wok surface.

Stir in light soy, sugar, and fish sauce.  Cook until noodles start carmelize but before they start sticking to wok surface.

Step 9

Push noodles to one side. Add oil to uncovered part of wok and pour in the eggs. Bring spatula down sides of egg to help cook evenly.

Push noodles to one side.  Add oil to uncovered part of wok and pour in the eggs.  Bring spatula down sides of egg to help cook evenly.

Step 10

Once eggs are mostly set (but not completely), fold into noodles. Mix well, and add reserved shrimp, squid, and any settled juices. Stir to combine.

Once eggs are mostly set (but not completely), fold into noodles.  Mix well, and add reserved shrimp, squid, and any settled juices. Stir to combine.

Step 11

Top with ground dry roasted peanuts and cilantro. Squeeze half a lime on noodles. Serve immediately with the chili vinegar condiment on the side.

Top with ground dry roasted peanuts and cilantro.  Squeeze half a lime on noodles.  Serve immediately with the chili vinegar condiment on the side.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Thai Noodles With Shrimp and Squid

Thai Noodles With Shrimp and Squid

By jeff

Thai inspired comfort food. Stir-frying the shrimp and squid separately is the secret to preventing overcooking. Goes perfectly with chili vinegar.

Prep Time

45 min

Cook Time

20 min

Wait Time

--

Ingredients

Serves 4

Instructions

Prepare chili vinegar condiment by slicing two Thai bird chilis and submerging in white vinegar.

Step 1

Prepare chili vinegar condiment by slicing two Thai bird chilis and submerging in white vinegar.

Clean and devein shrimp.  Clean squid by removing beaks from tentacles, cartilage inserts, and internals.  Chop squid bodies into thirds.

Step 2

Clean and devein shrimp. Clean squid by removing beaks from tentacles, cartilage inserts, and internals. Chop squid bodies into thirds.

Finely chop garlic, shallot, and the two remaining bird chilies.  Julienne red pepper.  Prepare sugar, light soy sauce, and fish sauce.

Step 3

Finely chop garlic, shallot, and the two remaining bird chilies. Julienne red pepper. Prepare sugar, light soy sauce, and fish sauce.

Add vegetable oil to hot wok and cook shrimp until translucent areas disappear, stirring frequently about 2-3 minutes.  Remove from wok.

Step 4

Add vegetable oil to hot wok and cook shrimp until translucent areas disappear, stirring frequently about 2-3 minutes. Remove from wok.

Add another tablespoon of oil to wok and cook squid for 2-3 mins, stirring frequently. Add 1 tbsp of dark soy and stir to blend. Remove from wok.

Step 5

Add another tablespoon of oil to wok and cook squid for 2-3 mins, stirring frequently. Add 1 tbsp of dark soy and stir to blend. Remove from wok.

Add garlic, shallots, red pepper, and Thai bird chilies to wok and cook for 30 seconds to let flavored combine.

Step 6

Add garlic, shallots, red pepper, and Thai bird chilies to wok and cook for 30 seconds to let flavored combine.

Add noodles and 1/2 cup of the chicken broth.  Cook until noodles soften and become more pliant, adding remaining chicken broth as needed. Stir often.

Step 7

Add noodles and 1/2 cup of the chicken broth. Cook until noodles soften and become more pliant, adding remaining chicken broth as needed. Stir often.

Stir in light soy, sugar, and fish sauce.  Cook until noodles start carmelize but before they start sticking to wok surface.

Step 8

Stir in light soy, sugar, and fish sauce. Cook until noodles start carmelize but before they start sticking to wok surface.

Push noodles to one side.  Add oil to uncovered part of wok and pour in the eggs.  Bring spatula down sides of egg to help cook evenly.

Step 9

Push noodles to one side. Add oil to uncovered part of wok and pour in the eggs. Bring spatula down sides of egg to help cook evenly.

Once eggs are mostly set (but not completely), fold into noodles.  Mix well, and add reserved shrimp, squid, and any settled juices. Stir to combine.

Step 10

Once eggs are mostly set (but not completely), fold into noodles. Mix well, and add reserved shrimp, squid, and any settled juices. Stir to combine.

Top with ground dry roasted peanuts and cilantro.  Squeeze half a lime on noodles.  Serve immediately with the chili vinegar condiment on the side.

Step 11

Top with ground dry roasted peanuts and cilantro. Squeeze half a lime on noodles. Serve immediately with the chili vinegar condiment on the side.

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