Thai Seafood Noodles Recipe
Wide rice noodles are wok-fried with prawns, squid, mussels, and light soy sauce with hints of basil and chili.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Noodles
Cook the wide rice noodles according to package instructions. Drain and set aside.
- 2
Heat the Oil
In a large wok, heat the vegetable oil over medium-high heat.
- 3
- 4
Cook the Seafood
Add the prawns, squid, and mussels to the wok. Stir-fry until the seafood is cooked through, about 3-5 minutes.
- 5
Add the Noodles
Add the cooked rice noodles to the wok along with the light soy sauce, basil leaves, and sliced red chili.
- 6
Season and Stir-fry
Season with salt and black pepper. Toss everything together and stir-fry for an additional 2-3 minutes until heated through.
- 7
Serve
Remove from heat and serve immediately, garnished with extra basil leaves if desired.
