Thai Basil Shrimp & Noodles

Growing up on the water, my best friend (who had CF) and I would always go fishing, crabbing, and catch shrimp. As we got older, our tastes grew - this recipe exemplifies complex culinary flavors with seafood that is very easy to prepare. This recipe is chock full of vegetables, protein, and sodium - perfect for any CF’er with an adventurous palate!

By: Zachari B.

Nutrition information

Servings: 2

Amount per serving

  • 624
  • 3013mg
  • 35g
  • 271mg


  • 2 Tbsp olive oil
  • 1 Tbsp ginger
  • 2 Tbsp lemongrass
  • 2 c frozen Asian-style vegetable mix
  • 1 lb shrimp
  • 1/4 c basil
  • 1/4 c vegetable or seafood stock
  • 1 c flat rice noodles
  • 2 Tbsp oyster sauce
  • 2 tsp sugar
  • 2 Tbsp soy sauce
  • 1 tsp Sriracha hot sauce


Step 1
Heat olive oil in wok. Stir-fry ginger and lemongrass for 2 minutes.

Step 2
Add shrimp and stir-fry until no longer translucent (will still be undercooked).

Step 3
Add frozen vegetables; stir.

Step 4
Deglaze wok by adding seafood stock.

Step 5
Add basil leaves, oyster sauce, sugar, soy sauce, and Sriracha.

Step 6
Add water to achieve desired consistency. Combine well.

Step 7
Meanwhile, prepare noodles to package instructions.

Step 8
Cook wok mixture until sauce forms a glaze (this will cook the shrimp the remainder of the way).

Step 9
Combine noodles with sauce and shrimp.