Stir-Fried Rice Noodles with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

Tender rice noodles stir-fried with succulent shrimp, garlic, and a medley of fresh Vietnamese herbs for a vibrant, flavorful dish. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs dried flat rice noodles (banh pho), large shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 10 min Serves 3 Vietnamese cuisine 350 cal/serving

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Ingredients

8 oz dried flat rice noodles (banh pho)
12 (6 oz) large shrimp, peeled and deveined
3 tbsp vegetable oil
3 garlic cloves, minced
2 shallots, thinly sliced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1/4 cup fresh Thai basil leaves
1/4 cup cilantro leaves
2 green onions, sliced
to serve fresh lime wedges

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Instructions

Step 1: Soak 8 oz dried flat rice noodles in warm water for 30 minutes or until pliable but not fully soft; drain well.
Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and 2 thinly sliced shallots; stir-fry for 30 seconds until fragrant.
Step 3: Add 12 large peeled and deveined shrimp to the wok; stir-fry for 2-3 minutes until shrimp turn opaque and pink.
Step 4: Add drained noodles to the wok along with 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Toss vigorously for 2 minutes until noodles are heated through and coated evenly.
Step 5: Remove from heat and fold in 1/4 cup fresh Thai basil leaves, 1/4 cup cilantro leaves, and 2 sliced green onions until herbs are wilted but still vibrant.
Step 6: Serve immediately with fresh lime wedges for squeezing over the dish.