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Spicy Shrimp Rice Noodles with Basil and Veggies

Spicy Shrimp Rice Noodles with Basil and Veggies — a quick, bold Thai-inspired stir-fry bursting with flavor!

Ingredients

Scale
  • 3.5 ounces(100 g) dried wide rice noodles
  • 6–8medium shrimp, peeled and deveined
  • 1 tablespoonoil, divided
  • 3garlic cloves, minced
  • 1Thai chili, finely chopped
  • 1small bell pepper, chopped (about¼ cup)
  • 1small carrot, cut into thin sticks (about⅓ cup)
  • 3 ounces(90 g) choy sum or other leafy greens, roughly chopped
  • ⅔ cupfresh Thai basil leaves
  • Salt and pepper, to taste
  • For the Sauce
  • 1 teaspoonbrown sugar
  • 1 tablespoonsoy sauce
  • 1 tablespoonoyster sauce
  • 1 teaspoonfish sauce
  • ½ tablespoondark soy sauce (or use regular soy sauce if preferred)

Instructions

  1. 1. Prepare the Greens
  2. Bring a pot of water to a boil. Blanch the choy sum (or your choice of greens) for 1 minute, then immediately rinse under cold water to stop the cooking. Set aside.
  3. 2. Make the Sauce
  4. In a small bowl, mix together the brown sugar, soy sauce, oyster sauce, fish sauce, and dark soy sauce until the sugar dissolves. Set aside.
  5. 3. Prepare the Aromatic Paste
  6. In a mortar and pestle, crush the garlic, bell pepper, and Thai chili into a rough paste.
  7. (Alternatively, finely mince them together with a knife if you don’t have a mortar.)
  8. 4. Cook the Shrimp
  9. Heat 1 teaspoon oil in a skillet or wok over medium heat.
  10. Add the shrimp and cook for 45 seconds per side, just until pink and slightly curled.
  11. Remove from the pan and set aside.
  12. 5. Soak the Noodles
  13. Place the rice noodles in a bowl of room-temperature water and soak for 2 minutes.
  14. Drain immediately to prevent them from becoming soggy.
  15. (Tip: If the noodles stick later, dip them briefly in warm water again before adding to the pan.)
  16. 6. Stir-Fry the Aromatics
  17. In the same pan, add the remaining 1 teaspoon oil and the chili-garlic paste.
  18. Stir-fry for 30–45 seconds until fragrant and slightly golden.
  19. 7. Add the Vegetables
  20. Add the carrot and stir for 45 seconds, followed by the blanched choy sum.
  21. Cook for 1 minute, tossing gently to combine.
  22. 8. Combine Everything
  23. Add the drained noodles, prepared sauce, and cooked shrimp back into the pan.
  24. Toss everything together over medium-high heat for about 1 minute until the noodles absorb the sauce and everything is evenly coated.
  25. 9. Finish with Basil
  26. Add the fresh Thai basil leaves and toss for another minute until wilted and aromatic.
  27. Remove from heat immediately.
  28. To Serve
  29. Serve hot, garnished with extra chili slices or a squeeze of lime juice for brightness.
  30. Enjoy your spicy, fragrant, and delicious shrimp noodle stir-fry!
  • Author: Chef mia