Thai Seafood Noodles with Basil

Thai Seafood Noodles with Basil


  • 250 grams flat rice noodles 
  • 4 tablespoons corn oil, divided
  • 2 pieces Thai or Taiwanese red chili, chopped 
  • 1 tablespoon chopped garlic 
  • 2 tablespoons chopped onions 
  • 12 pieces mussels, blanched and upper shells removed 
  • 8 pieces shrimp, shells left intact with backs sliced open
  • 2 pieces medium squid, sliced into 1-inch pieces
  • 1 tablespoon oyster sauce
  • 1 to 2 tablespoons Thai fish sauce 
  • salt, pepper, and sugar to taste
  • 1/2 cup chicken stock
  • 1 cup basil leaves


1  Soak noodles in cold water for 30 minutes then blanch in boiling water. Heat a pan, add 2 tablespoons oil and pan-fry noodles for a few seconds. Transfer to a serving plate.

2  Pound chilies and garlic together; set aside. Heat remaining oil and sauté onions until fragrant. Add garlic and chili. Stir until garlic is golden brown then add seafood. 

3  Season with oyster sauce, fish sauce, salt, pepper, and sugar, then pour in chicken stock. Simmer until seafood is cooked. Add basil leaves and stir. Pour seafood mixture on top of the pan-fried noodles. Serve immediately.

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