Thai Breakfast: Gluten-Free Egg Noodle Stir Fry with Spicy Shrimp & Fresh Herbs

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz gluten
• free egg noodles 1 lb medium shrimp, peeled and deveined 2 cups fresh bean sprouts 1 cup Thai basil leaves 4 cloves garlic, minced 2 shallots, thinly sliced 1 red bell pepper, thinly sliced 3 tablespoons fish sauce 2 tablespoons oyster sauce 1 tablespoon soy sauce (gluten
• free) 1 teaspoon sugar 1/4 teaspoon white pepper 3 tablespoons vegetable oil

Instructions

1. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium high heat. Add the shrimp and cook for 3 minutes or until pink and cooked through. Remove from the wok and set aside.
3. In the same wok, add another tablespoon of oil and sauté garlic, shallots, and bell pepper until fragrant and slightly softened, about 2 3 minutes.
4. Add cooked egg noodles to the wok, followed by fish sauce, oyster sauce, soy sauce, sugar, and white pepper. Stir well to combine and cook for another 2 3 minutes.
5. Return the shrimp to the wok, along with bean sprouts and Thai basil leaves. Cook for an additional 1 2 minutes until heated through.
6. Serve immediately, garnished with extra Thai basil leaves if desired.

Chef’s Insight

The combination of gluten-free egg noodles and spicy shrimp creates a satisfying texture contrast that elevates this dish. Fresh Thai basil adds a unique, aromatic twist.

Notes

Use fresh Thai basil for the best flavor and aroma Adjust the spiciness according to your preference by adding more or less red pepper