Thai Shrimp Stir Fry Recipe With Vegetables

We loved this! Made it Paleo by subbing a bit of honey for the sugar, using cashews instead of peanuts, and serving with cauliflower rice. I will absolutely make it again.

cskinner
Phoenix, AZ
8/25/2015

I give this 4 forks because not only is it very flavorful it is also SO EASY. I usually avoid stir fries because of all the chopping but here it's only carrots and zucchini and cucumber. I didn't have lemongrass or peanuts, but it was still great. I used half the amount of sugar called for in the vinegar mixture (it turns out to be a syrup). I think following the times for the veggies was key for me - they turned out perfect. It is going in our regular rotation.

nancyginsc
Santa Cruz CA
7/2/2012

Wonderful stir fry to use most of this weeks csa share. I added in some long beans and bok choy and followed the recipe to a T. Love love love the chili oil.

jkanter4
florida
11/20/2011

I don't change up stuff often but I was in a pinch and had to do the following: no chili so I omitted; no lemongrass so I zested a lime; the cucumber didn't appeal so I omitted that too; didn't have coriander (live in a small town without resources) so used lemon balm; no peanuts also omitted....OK enough said. This was really really good. I would have loved to make it as printed but what do you do? I added extra rice vinegar, extra garlic and just a pinch of brown sugar. I had cold rice in the fridge and I put that in at the end instead of putting the stuff over. My kids LOVED it and I have two who are not too fussy about shellfish. I recommend the lime wedges (if you like them) as it lends such an acidic bite. ummmm what a great stirfry. Into the rotation you go.

stephmartin
barrington passage, nova scotia
3/23/2011

I'd say the stir fry was pretty good. I cut the sugar in half but used all the rice vinegar. I omitted the chili but added chili oil to mine after the fact. Without the chili oil it wouldn't have tasted like much to me. I liked having cucumber in the stir fry, that was neat.

mrspork
Worcester, MA
11/9/2008

This gets a resounding "enh" from me. I agree that it was too sweet even with the sugar cut down--I'd say half it at the most. Best I can say is that it used many of the vegetables in this week's CSA share, and was decent. I say skip it unless you're dying to use the main ingrediants.

redpanda75
Boston, MA
7/11/2008

I took previous reviews into account and was careful with the sugar but apart from that, followed the recipe as given. It was superb - lots of Thai flavour, and quick and easy to make. I'll definitely be making this again!

carolinebailey
New Malden, Surrey
9/3/2007

This recipe has become one of my favorites. It is refreshing and delicious. I have probably served it to very happy guests a dozen time or so. I wouldn't change a thing about it.

rfelker
4/16/2007

I modified this based on what I did and didn't have in my pantry. The only vegetable I used that was from the recipe was the carrots - I added Mung bean sprouts. I didn't have a chili on hand so I use Sriracha chili sauce instead and added some fish sauce to that mixture. I served it over coconut jasmine rice which was delicious.

Anonymous
Dallas, TX
8/1/2006

I liked it more than my hubby, who immediately said it was too sweet for his taste -- and I had cut down the sugar. I'll make it again, but next time I'll cut down the sugar even more.

Anonymous
Westchester County, NY
6/10/2005

warning, this dish is really sweet. Could easily cut the sugar. Added a few Tbs fish sauce to vinegar to make more authentic. Also recommend using cucumber as a garnish cold - hot cucumbers are not so appealing.

Anonymous
Washington, DC
9/16/2004

I didn't have peanuts so I used toasted pine nuts. I also did not have a cucumber so I made this without that ingredient. Results were delicious. I served this over a wild rice mix that blended perfectly with the dish.

Chefboyami
Sarasota, FL
8/9/2004

WOW...WHAT A FABULOUS DISH...LIGHTAND FULL OF FLAVOR...MADE IT FOR DINNER LAST NIGHT AND FOR LUCH AGAIN TODAY...WAY TO GO EPICURIOUS

LETICANTU
LAREDO, TX
5/19/2004

We loved the chili vinegar sauce and found it even more enhanced with a little Thai sweet chili sauce.

Darleen Hjelmseth
Missoula, MT
1/1/2004

this was a great dish! Made while visiting my son and saughter-in-law in their new house. The guys did the chopping and we did the cooking. We served pot stickers as an appetizer, chicken coconut soup and the stir fry with jasmine rice. will be having this often.

Anonymous
British Virgin Islands
5/21/2003