Thai Basil Chicken Noodles is a tasty and colorful dish packed with flavor. It combines stir-fried chicken, fresh basil, and noodles in a zesty sauce that will make your taste buds dance!
Making this dish is a breeze! I love how the fresh basil adds an amazing aroma. Plus, it’s perfect for a quick weeknight dinner when you want something fun and filling! 🍜
Key Ingredients & Substitutions
Rice Noodles: Wide rice noodles are essential for this dish. If you can’t find them, you can substitute with other noodles like udon, soba, or even spaghetti in a pinch. Just make sure they are cooked al dente!
Chicken: I recommend boneless, skinless chicken thighs for their juicy texture. However, chicken breasts work fine too! Vegans can swap in tofu or tempeh for a tasty alternative.
Thai Basil: Thai basil gives a unique flavor that’s hard to replicate, but if you can’t find it, sweet basil can be used instead. You may miss some of that distinct taste, but it’ll still be delicious.
Sauces: The combination of soy sauce, oyster sauce, and fish sauce is key to the flavor. You can use mushroom sauce instead of oyster sauce for a vegetarian version. Keep in mind that sauces can vary in saltiness, so adjust based on your taste.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken just right is important for this recipe. Start by slicing the chicken thinly; this helps it cook quickly and evenly. Here’s how:
- Heat the wok or pan until hot before adding the oil. This helps get a nice sear on the chicken.
- Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
- Look for a golden-brown color on the outside and check that the chicken is no longer pink inside. This should take about 5-7 minutes.
Letting it sear without moving it too much allows a nice flavor to develop, so resist the urge to stir too often!
How Do I Prep the Noodles Right?
Preparing rice noodles correctly is crucial for the texture. Here’s a simple way:
- Soak the noodles in hot water until they’re soft but still have a bit of bite to them (al dente). This usually takes around 7-10 minutes.
- Once they’re ready, drain them well to remove excess water, which could make the dish soggy.
- Adding them to the stir-fry at the right time ensures they soak up the sauce without getting mushy.
A quick toss in the pan with the other ingredients will help everything come together beautifully!
Thai Basil Chicken Noodles
Ingredients You’ll Need:
For the Noodles:
- 8 oz wide rice noodles (flat noodles, about 1/4-inch wide)
For the Chicken and Vegetables:
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chili peppers, thinly sliced (adjust to heat preference)
- 1 red bell pepper, sliced into thin strips
- 3 green onions, trimmed and cut into 2-inch pieces
- 1 cup Thai basil leaves (or holy basil if available)
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp white pepper (optional)
For Serving:
- Juice of half a lime (optional)
- Fresh lime wedges and extra basil leaves for garnish
How Much Time Will You Need?
This delicious Thai Basil Chicken Noodles recipe will take you about 30 minutes to prepare. You’ll need about 10 minutes for prep and around 20 minutes for cooking. It’s a quick and satisfying meal that’s sure to impress!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by preparing the rice noodles according to the package instructions. Usually, this involves soaking them in hot water until they’re tender but still chewy, about 7-10 minutes. Once they’re ready, drain them well in a colander and set aside.
2. Make the Sauce:
In a small bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Stir until the sugar dissolves and everything is well mixed, then set that bowl aside for later.
3. Cook the Chicken:
Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant, but be careful not to burn them.
4. Add the Chicken:
Next, add the sliced chicken into the wok. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and has a slightly charred edge. Make sure to stir occasionally to cook evenly!
5. Add the Vegetables:
Now it’s time to add the sliced red bell pepper and green onions. Stir-fry these for another 1-2 minutes until they soften just a bit.
6. Combine Everything:
Add the cooked rice noodles to the wok and pour the sauce you prepared over everything. Toss everything together carefully so that the noodles and chicken are evenly coated in that delicious sauce.
7. Add Fresh Basil:
Remove the wok from the heat and gently fold in the fresh Thai basil leaves. The warmth from the dish will wilt the basil just enough, enhancing the aroma and flavor.
8. Final Touches:
If you like a citrusy kick, squeeze fresh lime juice over the dish just before serving. This adds a bright, tangy finish!
9. Serve and Enjoy:
Now it’s time to serve your Thai Basil Chicken Noodles! Dish it out while it’s hot, garnished with extra basil leaves and lime wedges on the side. Enjoy this vibrant meal with family or friends!
Can I Use Different Types of Noodles?
Absolutely! If you can’t find wide rice noodles, you can substitute them with udon, soba, or even spaghetti. Just make sure to adjust the cooking time based on the type of noodles you choose!
What If I Don’t Have Thai Basil?
No worries! If Thai basil isn’t available, sweet basil can be used as a substitute. The flavor will be slightly different, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water or broth if it seems dry.
Can I Make This Dish Vegetarian?
Yes! To make it vegetarian, substitute the chicken with firm tofu or tempeh and use vegetable broth instead of fish sauce. You can also enhance the dish with more veggies!
