Thai Garlic Shrimp and Rice Noodles Recipe

A Fresh, Spicy, and Amazing Dinner

Thai Garlic Shrimp and Rice Noodles Recipe

This stir fry comes together quickly once you start, so I recommend you get everything ready to go and place it by the stovetop. This way everything will be within an easy reach!

Be careful chopping the hot pepper-don’t rub your eyes after! Wear rubber gloves or wash your hands really well afterwards. The original recipe had a bit too much sauce and noodles for our liking, so I reduced the chicken stock by 1/4 cup and the noodles by 100g.  You also can change the vegetables around by using sweet yellow pepper for the corn cobs, and broccoli for the bok choy, or linguini for the rice noodles. In fact, you can also use bite sized pieces of chicken for the prawns, just make sure to cook them until there’s no pink inside. 


3 tbsp vegetable oil
1/4 cup  finely chopped onion
1 tsp chopped hot pepper, seeds removed
4 cloves garlic, minced
12  oz/ 375 g prawns, peeled and de-veined
4 baby bok choy,  washed and sliced lengthwise  (or 2 cups chopped bok choy)
1 can baby corn cobs, drained
2 tbsp fish sauce
3/4 cup chicken or vegetable stock
3/4 pk (300 g) wide stick rice noodles
1 tbsp corn starch
1 cup basil leaves
Lime wedges

  Start a large pot of water boiling on the stove. Dump in about 300 g of wide stick rice noodles. Cook according to package directions until softened but still have a bit of bite. Reserving a bit of the pasta water, drain and set aside.

  In a wok or large fry pan, sauté the onion in oil until softened and lightly golden. Add the garlic and hot pepper, continuing to stir until fragrant. 

  Add the prawns and continue to stir fry, until they just turn pink. Add the bok choy and corn cobs, stirring for about a minute. Add the fish sauce and chicken broth. Bring to a boil, cover, and let cook, stirring occasionally, until the bok choy becomes tender crisp (about 2 minutes). 

  Whisk the cornstarch with 2 tbsp water and add to the pan, stirring. The sauce will thicken up. Scatter basil over top and remove the pan from the heat.

  Moisten the noodles with the reserved pasta water. Divide the noodles among bowls and spoon the prawn mixture over top. Serve with lime wedges and extra torn basil.

Serves 4

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom