Stir-Fried Pad Kee Mao with Shrimp and Thai Basil
A spicy stir-fry featuring succulent shrimp, wide rice noodles, and fragrant Thai basil leaves. This thai-inspired seafood ready in about 30 minutes pairs peeled and deveined shrimp, vegetable oil, minced garlic 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Pad Kee Mao with Shrimp and Thai Basil take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Pad Kee Mao with Shrimp and Thai Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Stir-Fried Pad Kee Mao with Shrimp and Thai Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Pad Kee Mao with Shrimp and Thai Basil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Pad Kee Mao with Shrimp and Thai Basil?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
