ThaiMedium · Hot
Punchy Shrimp & Broccoli Noodles with Basil
Wok-tossed shrimp and tender broccoli over silky noodles bathed in a punchy lime-soy sauce, finished with fresh Thai basil. Aromatic, spicy, and vibrant — a weeknight dinner that tastes like it took all day.
Prep
15 min
Cook
20 min
Total
35 min
Method
Marinate the Shrimp
Prepare Noodles and Sauce
2
While pasta cooks, squeeze both limes for juice and whisk together with soy sauce, sesame oil, coconut oil, and cayenne in a small bowl.
Stir-Fry the Broccoli and Shrimp
A
Nutri-Score
Excellent balance
A–E · lower is better · score -3
Calories
666
per serving
High in protein · 48gLow sugar · 6gLow saturated fat · 5g
Protein
48g
Carbs
92g
Fat
14g
Sat. fat
5g
Fiber
9g
Sugar
6g
Sodium
985mg
PescatarianDairy FreeEgg FreeNut FreeHeart HealthyDiabetes FriendlyWeight LossHigh ProteinBalanced MacrosLow Processed Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.7
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
61Pt
Runoff
1.2g P
Shrimp drives 90% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
2
Sweet
5
Salty
7
Sour
1
Bitter
5
Spicy
Textures
TenderSilkySlightly CharredCrisp Tender
Aromas
HerbalCitrusPungentNuttyWarm Spice
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp to minimum 145°F internal temperature. Verify pink color throughout with no translucent areas.
Cross Contamination
Use separate cutting boards for raw shrimp and vegetables. Never let raw shrimp contact ready-to-eat ingredients like basil garnish.
High Risk Population
Shellfish poses increased risk for elderly, pregnant, immunocompromised, or young children. Ensure complete cooking and avoid raw consumption.
Allergen Warning
Four allergens present: shellfish, soy, gluten, and sesame. Alert guests before serving and avoid cross-contact with allergen-free dishes.
Handling
Keep shrimp cold until cooking. Do not leave at room temperature for more than 2 hours total during prep and cooking.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 2 days for best quality and safety.
Equipment Safety
Wok is extremely hot during stir-fry. Use long-handled utensils and oven mitts. Never add cold ingredients to superheated wok without caution.
Sesame oil is used for flavor finishing rather than high-heat cooking - do not substitute with oils that smoke at higher temperatures.
Pro Tips
Technique
Listen for that sizzle when your shrimp hits the wok, na krap — that's the sound of proper wok technique! Keep everything in a single layer and resist stirring too soon. Patience gives you that beautiful char instead of steamed, gray shrimp.
Substitution
No Thai basil on hand? Regular Italian basil works, though you'll miss that gorgeous anise note. You can also swap spaghetti for rice noodles or even zucchini noodles to mix things up — my grandmother always said flexibility keeps cooking fun, na krap!
From the chef
Shrimp go into the wok well-seasoned — garlic, ginger, a pinch of cayenne — and they cook fast, just a minute or two per side until pink and curled, na krap. The noodles are already waiting, coated in a punchy lime-soy sauce with sesame oil for depth. Broccoli brings green crunch alongside, and torn Thai basil goes in off the heat so it wilts just enough to perfume every strand. Bright, spicy, aromatic — the kind of weeknight bowl that tastes like you planned it all day when really the wok did the work.
TagsWeeknight DinnerSpicyStir FrySeafoodThai Basil
AllergensShellfishSoyGlutenSesame
Source: generated · June 10, 2026