The wide, flat rice noodle is the perfect match for chunky shrimp, shellfish, and squid. Flavored with basil and chili, this Thai stir-fry is tasty with just the right amount of kick.
Prep Time 30 minutes
Cooking Time 15 minutes
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
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.
(Click to see How to Stir-fry here)
Photography by Aldwin Aspillera | Food Styling by Katherine Sion of Heny Sison Culinary School | Prop Styling by Rachelle Santos
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