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Glass Noodles with Shrimp

An elegant Thai dish that's sure to delight the whole family! Everyone will be happy!

Ksyunya••Author avatar
Recipe author
Glass noodles with shrimp
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 11 g
Fats 26 % 7 g
Carbohydrates 33 % 9 g
118 kcal
GI: 60 / 40 / 0
  • An old friend brought this recipe back from a trip to Thailand, and my family fell hard for Thai food. My advice: chop all the vegetables and peel the shrimp before you start — once you're cooking, it moves too fast to stop. Soak the thin glass noodles in boiling water for 5 minutes, then drain. In a hot skillet, quickly stir-fry the finely chopped garlic in sesame oil. Add the yellow pepper cut into strips and stir-fry over high heat for 2 minutes. Add the glass noodles to the pan with the vegetables. In a small bowl, whisk both sauces together with the rice vinegar and tomato paste, then pour it over the noodles. Toss everything in the pan thoroughly. Push the noodles to one side and quickly scramble the beaten eggs on the other; once the eggs are set, fold them into the noodles. At the end, add the peeled shrimp and cook until they turn pink. Your glass noodles with shrimp are ready — serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Shrimps peeled frozen - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Noodles - 135  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Sesame oil - 899  kcal/100g

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