How to Make Thai Basil Shrimp & Cucumber Noodle Bowl
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Heat olive oil in a wok over high heat. Add garlic and shrimp; stir-fry until shrimp turn pink, 2-3 minutes.
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Stir in fish sauce, chili flakes, Thai basil, and lime juice; cook 1 more minute.
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Divide cucumber noodles between bowls.
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Top cucumber noodles with shrimp mixture and sprinkle with scallion.
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Serve immediately for best texture.
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Pro Tips for Perfect Thai Basil Shrimp & Cucumber Noodle Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium shrimp, peeled and deveined, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Thai Basil Shrimp & Cucumber Noodle Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Thai Basil Shrimp & Cucumber Noodle Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium shrimp, peeled and deveined?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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