Thai Basil Chicken Noodles
Tender chicken and chewy rice noodles stir-fried with aromatic garlic, chilies, and sweet-savory sauce, then tossed with vibrant baby bok choy and fragrant holy basil. A quick, one-pan dinner bursting with classic Thai flavors.
Ingredients
Main Ingredients:
- 250 grams medium wide rice noodles dried
- 250 grams chicken thighs or breast
- 1 teaspoon soy sauce
- 3 tablespoons vegetable or canola oil divided
- 1 tablespoon minced garlic
- ½ onion sliced
- 2 –3 Thai red chili peppers
- 4 –5 baby bok choy
- 1 cup holy basil
For Stir-Fry Sauce:
- 3 teaspoons soy sauce
- 1½ teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon + 1 teaspoon fish sauce
- 2 teaspoons brown sugar
- Pinch of ground white pepper
- ¼ cup chicken stock or water
Instructions
- Slice chicken into thin strips. Marinate with soy sauce.
- Soak noodles in hot water for 15–20 minutes. Drain and set aside.
- Clean and prep bok choy and basil.
- Mix all sauce ingredients in a bowl.
- Heat oil and sear chicken on high heat. Set aside when mostly cooked.
- Sauté onion, garlic, chilies, and green onion in the same pan.
- See full steps with tips & photos → https://wimpysdiner.net/thai-basil-chicken-noodles/
Notes
- Noodle Tips: Don’t over-soak—aim for just pliable so they finish cooking in the pan without turning mushy.
- Heat Level: Remove chili seeds for milder flavor, or add extra chilies to spice it up.
- Protein Swap: Substitute shrimp or tofu if preferred, adjusting cooking time accordingly.
- Make-Ahead: Prep the sauce and slice veggies ahead; stir-fry noodles and chicken just before serving.