Thai-Inspired Noodles with Shrimp and Vegetables

These quick stir-fried rice noodles are savory, slightly sweet, and just spicy enough, with tender shrimp and plenty of crisp vegetables. Fish sauce and oyster sauce bring depth, while Thai basil and fresh tomatoes brighten everything up at the end. Have all of your ingredients prepped before you start, the cooking moves quickly once the pan gets hot.

Serves 4

Ingredients

For the Sauce:

3 tablespoons soy sauce, (sub tamari for gluten free)

2 tablespoons oyster sauce

3 tablespoons fish sauce

1 tablespoon coconut sugar or granulated sugar

2 teaspoons sriracha or chili crunch, or to taste

For the Noodles:

3 tablespoons neutral cooking oil, such as safflower, avocado, or vegetable oil

½ medium red onion, thinly sliced

1 cup shredded carrots

2 baby bok choy, cut into 2-inch pieces

2 garlic cloves, minced

½ pound large shrimp, peeled and deveined

8 cups cooked rice noodles

1 cup cherry tomatoes, halved

12 Thai basil leaves, torn or cut into thin chiffonade ribbons

2 limes, juiced, plus lime wedges, for serving

Method:

In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and sriracha until the sugar is mostly dissolved. Set aside. 

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of the oil. When the oil is hot, add the red onion, carrots and bok choy. Stir-fry until the vegetables are crisp-tender, 2 to 3 minutes.

Push the vegetables to the sides of the pan and add the remaining tablespoon of oil. Add the garlic and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until they begin to turn pink and are almost cooked through, 2 to 3 minutes.

Add the cooked rice noodles and prepared sauce. Using tongs, toss everything together until the noodles are evenly coated and have absorbed some of the sauce, 2 to 3 minutes. If the noodles seem dry or begin sticking, add a tablespoon or two of water.

Add the cherry tomatoes and toss just until warmed through, about 1 minute. Remove from the heat and fold in the Thai basil. Taste and adjust with additional fish sauce or sriracha, if desired. Squeeze lime juice generously over the dish and serve immediately with lime wedges.

Tips:

Prep everything first. Stir-fries cook quickly, so have all of your vegetables, shrimp, noodles, and sauce ready before heating the pan.

Don't overcook the noodles. If cooking dried rice noodles specifically for this recipe, cook or soak them just until pliable. They'll finish cooking in the sauce.

Use high heat and a large pan. A wok or wide skillet gives the ingredients enough room to sear rather than steam.

Add the basil last. Thai basil loses its fresh aroma when cooked for too long. Fold it in after removing the noodles from the heat.

For more heat: Add extra sriracha, chili crunch, or thinly sliced Thai chiles.

For serving: Lime wedges are a nice addition for a fresh, acidic finish.