Stir-Fried Rice Noodles with Authentic Thai Basil and Shrimp

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Classic Thai-style stir-fried rice noodles with succulent shrimp, fresh Thai basil, and a balanced savory sauce for a fragrant meal. This Thai-inspired noodle recipe, ready in about 35 minutes, pairs dry rice noodles, shrimp, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Cook: 10 min Serves 3 Thai cuisine 420 cal/serving

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Ingredients

8 oz dry rice noodles
12 large, peeled and deveined shrimp
2 tbsp vegetable oil
3, minced garlic cloves
1, thinly sliced red chili
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp, grated palm sugar
1/2 cup fresh Thai basil leaves
2 stalks, sliced green onions
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dry rice noodles in warm water for 20 minutes until softened but still firm; drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
Step 3: Add 3 minced garlic cloves and 1 thinly sliced red chili; stir-fry for 30 seconds until fragrant but not burnt.
Step 4: Add 12 large peeled and deveined shrimp and stir-fry for 2-3 minutes until they turn pink and opaque.
Step 5: Add the drained noodles, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp grated palm sugar. Toss vigorously for 2 minutes until noodles are coated and heated through.
Step 6: Remove from heat and fold in 1/2 cup fresh Thai basil leaves and 2 sliced green onions.
Step 7: Serve immediately with lime wedges on the side for squeezing.