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Bali BBQ Shrimp with Noodles

Bali BBQ Shrimp with Noodles

The exotic flavors of southeast Asia and the tropical paradise of Bali come together in this very Texas rendition of shrimp and noodles. It’s like making the ultimate street food in your own kitchen.

Serves 8-10


  • 2 lbs. Jumbo Texas Gulf shrimp, peeled and deveined
  • Extra-virgin olive oil
  • 1 tsp. Lemon pepper
  • 1 tsp. Red pepper, crushed
  • 1 tsp. Garlic powder
  • 1 jar Dr. Foo’s Kitchen Bali BBQ Sauce
  • 1 package Thai (pad Thai) rice or glass noodles, cooked in salted water
  • 1 Small onion, sliced
  • 1 Red bell pepper, sliced
  • 2 Carrots, chopped
  • 1 cupBroccoli florets
  • 1 cupBaby corn
  • 2 tbsp.Green onion, sliced
  • 3Eggs, lightly beaten
  • 2 tbsp.Lime juice
  • 1 tbsp.Thai fish sauce (optional)
  • Chopped cilantro


Pan-fry in olive oil or grill the shrimp just until pink, seasoning with lemon pepper, crushed red pepper and garlic powder.

Coat generously with about ½ the Bali BBQ Sauce and remove from heat.

In a large pan, skillet or wok, heat another 2 tablespoons of olive oil and stir-fry the onion, red bell pepper, carrots, broccoli florets and baby corn until lightly caramelized. Remove from the pan.

Combine the green onions with the beaten eggs and pour into the pan, scrambling the eggs until cooked. Chop lightly with the spatula while cooking.

Return the caramelized vegetables along with the cooking noodles, stirring to heat through.

Pour in the remaining Bali BBQ, lime juice and fish sauce. Bubble over medium-high heat for a moment until slightly thickened.

Cover the bottom of a serving platter with noodles and vegetables.

Top with shrimp and garnish with cilantro.

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