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Chili Garlic Rice Noodles with Bok Choy and Shrimp!

Noodles plus shrimp and Thai inspired flavors always equal happiness in my family. This dish is not only pretty, but it is full of delicious umami flavors and is GLUTEN FREE. Also, you can feel good about eating this noodle dish. Unfortunately, a lot of Thai noodle dishes in restaurants are full of salt and sugar. However, my recipe allows you to have the flavors of a restaurants while also being healthy for your body.


Feeds 6-7


16 oz Pad Thai rice noodles

2 tbsp Oil

32 oz Bag Large Shrimp - defrosted and tails removed

1 tsp Garlic Powder

1 tsp Chili Lime Seasoning

2 Large Bok Choy Heads - separate and chop leaves for separate bowls

1 large Sweet Onion - chopped (around 1 1/2 cups)

6 Cloves of Garlic - minced (around 1/4 cup)

3 Scallions - thinly sliced and hairs cut off (around 3/4 cup)


2.5 tbsp Chili Garlic Sauce

1/4 cup Low Sodium Soy Sauce (or Tamari for a gluten free option)

1/2 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tbsp Light Brown Sugar

1 tsp Garlic Powder

1 tsp + 1 tsp Chili Lime Seasoning

1/2 tbsp Honey


1. Combine the sauce ingredients in a bowl and set aside for later.

2. Cook pad Thai noodles to instructions, toss with a little oil to prevent sticking and set aside for later.

3. To a large deep sauté pan, add 2 tbsp oil and shrimp over medium high heat. Add 1 tsp garlic powder and 1 tsp chili lime seasoning. Cook until pink, stirring occasionally (around 3 min). Remove from the pan and reserve for later.

4. Add onions to the same pan, 1/2 tbsp sesame oil and 1 tbsp rice vinegar and scrape the pan over medium high heat. Cook the onions until translucent and slightly browned. (Around 3-4 min)

5. Add bok choy stems to the pan and cook down until starting to soften, 4-5 min.

6. Add garlic and cook 1 min, stirring constantly.

7. Add the bok choy leaves and incorporate into mixture. Keep stirring until wilted (1-2 minutes) add the noodles, sauce and 1 tsp chili lime seasoning. Heat through and serve!

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