Stir-Fried Rice Noodles with Shrimp and Vietnamese Basil

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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, crunchy vegetables, and fragrant Vietnamese basil in a savory garlic sauce. This Vietnamese-inspired seafood recipe, ready in about 50 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 420 calories and feeds 4, 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: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 420 cal/serving

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Ingredients

10 oz, dry wide rice noodles
12 oz, peeled and deveined shrimp
3 tbsp vegetable oil
4, minced garlic cloves
1 medium, julienned carrot
1 cup bean sprouts
3, chopped green onions
3 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
1/2 tsp black pepper
1/2 cup fresh Vietnamese basil leaves

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Instructions

Step 1: Soak 10 oz dry wide rice noodles in warm water for 30 minutes until pliable, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz peeled shrimp to wok and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove shrimp and set aside.
Step 4: Add 1 medium julienned carrot to wok and stir-fry for 1 minute to soften slightly.
Step 5: Add drained noodles, 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Toss continuously for 2-3 minutes until noodles are heated through and sauce coats them evenly.
Step 6: Return shrimp to wok along with 1 cup bean sprouts, 3 chopped green onions, and 1/2 cup fresh Vietnamese basil leaves. Stir-fry for 1 more minute until herbs are wilted and everything is combined well.
Step 7: Serve immediately garnished with extra basil if desired.