Stir-Fried Pad Kee Mao with Shrimp and Thai Basil

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy stir-fry featuring succulent shrimp, wide rice noodles, and fragrant Thai basil leaves. This Thai-inspired seafood recipe, ready in about 30 minutes, pairs wide rice noodles, shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 3 Thai cuisine 400 cal/serving

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Ingredients

8 oz, soaked in warm water for 30 minutes wide rice noodles
12 oz, peeled and deveined shrimp
2 tbsp vegetable oil
4 cloves, minced garlic
2, thinly sliced bird's eye chili
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 small, sliced into thin strips bell pepper
1 small, sliced onion
1 cup, fresh Thai basil leaves
2 stalks, chopped green onion

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Instructions

Step 1: Drain 8 oz soaked wide rice noodles and set aside. Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering.
Step 2: Add 4 minced garlic cloves and 2 thinly sliced bird's eye chilies to the wok; stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add 12 oz peeled shrimp and stir-fry for 2 minutes until they start turning pink.
Step 4: Toss in 1 small sliced bell pepper and 1 small sliced onion; stir-fry for another 2 minutes until vegetables soften slightly.
Step 5: Add the drained noodles along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp sugar. Stir-fry everything together for 3-4 minutes until noodles are tender and sauce evenly coats all ingredients.
Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 chopped green onions until the basil wilts and aromas release. Serve immediately.