This is a flavorful Thai basil shrimp recipe, a simple noodle stir fry with amazing Thai flavors! I love the combination of noodles and shrimp… Dig in!
Try out this simple and tasty basil shrimp recipe!
It’s yet another one to add to my Thai basil recipes! Noodle and shrimp, you can never go wrong with that. Add to that some splendid fresh Thai flavors. Do you like cooking Thai at home?
It’s not that difficult really.
Well if you have an Asian supermarket nearby, that makes things even more easier for you! Before I used to live in a smaller city with no Asian supermarket nearby. But I’ve since moved back to the big city and you can find me at least once a week at the Chinese shop!
Oh how I love the smell when you walk in…
I love the abundance of different noodles, the curry pastes, fresh vegetables and fruits. And herbs! Thai basil for instance.
As much as you like!
It is simple: the minute I can lay my hands on a fresh bunch of Thai basil, I try to cook as many dishes as I can with it. I love the peppery flavor if this herb.
But like I said in my other recipes before: it’s got nothing to do with the Italian basil we know well.
Thai Basil Shrimp Recipe with Noodles
Next time you visit a Thai restaurant, then you will notice that fresh green leaves are also used for decoration sometimes. Pretty sure that will be Thai basil, even though there’s several types of Thai basil as well.
Sprinkle the noodles with a handful of crushed salted peanuts and a wedge of lime on the side right before serving. That will add extra crunch and flavor to this dish.
Do you love to cook Thai at home?
- 7 oz rice noodles (200 g), dry
- 8 fresh or frozen prawns (thawed)
- 3 tbsp onion chopped
- 1 small garlic clove chopped
- 2 tbsp fresh ginger grated
- 1 tbsp brown sugar or palm sugar
- 1 tbsp soy sauce
- 3 tsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp hot chili sauce
- 3 tsp lemon juice or lime juice
- a handful fresh Thai basil
- 2 tbsp vegetable oil
Remove the prawn heads, shells (if these are still attached) and the black vein in the spine. Leave the tails on. Then rinse the prawns and let them drain a little.
Cook the dry rice noodles. Find the specific cooking instructions on the package. Once cooked, let the noodles drain.
Pour the vegetable oil in a large non-stick skillet or wok and add the chopped onion, garlic and grated ginger. Then place this over medium-high heat.
Gently cook the ingredients for 4 minutes until the onion starts to soften. Then add the prawns.
Also add the palm sugar (or brown sugar), fish sauce, lemon or lime juice, oyster sauce, soy sauce, hot chili sauce and ½ cup (120 ml) of water.
Stir and bring the sauce to a good simmer. Let it reduce by half for a few minutes until you get a fairly thick and sticky mixture. Then add the drained noodles to the pan.
Stir well and cook for another 2 minutes. Also add the Thai basil.
Stir the noodles and prawns well. Then check the seasoning and add extra fish or hot chili sauce to taste. Scoop the basil prawn noodles into bowls. Serve hot.