Description
This Thai-inspired noodle stir-fry is tossed with fresh veggies, tender shrimp, and a zesty gingery lemongrass coconut sauce. Easy to make and full the best bright and citrusy flavors!
Ingredients
Scale
Noodle Stir-Fry Ingredients:
- 9 ounces rice noodles
- 1 pound large shrimp, peeled and deveined
- fine sea salt and freshly-cracked black pepper
- 3 tablespoons olive oil, divided
- 8 ounces baby bella or shiitake mushrooms, sliced
- 1 large carrot, thinly sliced
- 4 cloves garlic, minced
- 1 cup (lightly-packed) Thai basil leaves*
- garnishes: thinly-sliced green onions, lime wedges, thinly-sliced Thai bird chiles (or crushed red pepper flakes), fresh cilantro and/or extra Thai basil
Lemongrass Coconut Sauce Ingredients:
- 2 stalks fresh lemongrass,*
- 1 (15-ounce) can full-fat coconut milk
- 2 inches fresh ginger, thinly sliced into long strips
- 1 tablespoon brown sugar
- 2 to 4 tablespoons fresh lime juice, to taste
- 1 tablespoon fish sauce
Instructions
- Prepare the lemongrass coconut sauce. Peel and discard the outer layer of the lemongrass stalks, slice off and discard the ends, then roughly chop the remaining stalks into 1/2-inch pieces. Combine the lemongrass, coconut milk, sliced ginger, lime juice and brown sugar in a medium saucepan. Heat over medium heat until the sauce almost reaches a simmer. Reduce heat to low, cover, and continue cooking the sauce (avoid letting it reach a full simmer) for at least 15 minutes, or until the noodle stir-fry is ready. Use a fine-mesh strainer to remove and discard the ginger and lemongrass solids from the sauce just before serving. Stir in the lime juice and fish sauce until combined, and season with salt and pepper as needed.
- Cook the noodles. Meanwhile, as the sauce is cooking, cook the noodles just barely al dente according to package instructions. Drain the noodles in a strainer and rinse with cold water until the noodles are room temperature. Toss the noodles briefly with a drizzle of oil (I like to use toasted sesame oil, but olive oil will work) to keep them from sticking, and set aside until ready to use.
- Season the shrimp. Season the shrimp on both sides with a generous sprinkle of salt and freshly-cracked black pepper, and set aside until ready to use.
- Sauté the veggies. In a large non-stick sauté pan, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms and sauté for 4 minutes, stirring occasionally. Add the carrots and sauté for 2 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently.
- Add the shrimp. Push the veggies to one side of the pan and add the remaining 1 tablespoon oil to the empty space. Add the shrimp to the oil and sauté for 2 to 3 minutes, flipping occasionally, until cooked through (they should be pink and opaque).
- Combine everything. Immediately pour the sauce into the sauté pan with the shrimp and veggies, add in the Thai basil leaves and cooked noodles, and toss everything together until evenly combined. Taste and season with salt and pepper, as needed.
- Serve. Serve warm, garnished with lots of thinly-sliced green onions, lime wedges, chopped fresh cilantro, extra Thai basil, and/or sliced Thai bird chiles. Enjoy!
Notes
Thai basil substitute: If you cannot find Thai basil, you can substitute sweet basil in its place. Or just omit the basil entirely and add in some extra fresh cilantro.
Lemongrass paste substitution: Instead of using fresh lemongrass stalks, you are welcome to use fresh lemongrass paste, to taste. I would recommend 2 tablespoons or more/less to taste.