Spicy Thai Basil Chicken Noodle Stir Fry
Infuse your dinner table with bold flavors and tantalizing aromas with this Spicy Thai Basil Chicken Noodle Stir Fry! Featuring tender strips of juicy chicken thighs, perfectly cooked wide rice noodles, and a vibrant medley of red bell peppers and onions, this irresistible dish is tossed in a savory-sweet sauce made with oyster sauce, soy sauce, and a hint of fish sauce. Fragrant Thai basil and the fiery kick of bird’s eye chilies take this classic stir fry to the next level, creating a harmonious balance of heat and herbal sweetness. Ready in just 35 minutes and perfect for busy weeknights, this one-pan meal delivers authentic Thai flavors that will transport your taste buds straight to Southeast Asia. Serve it fresh and hot for a quick, homemade feast that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 200 grams Wide rice noodles
- 2 tablespoons Vegetable oil
- 4 cloves Garlic cloves
- 3 pieces Bird's eye chilies
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sugar
- 1 medium Onion
- 1 medium Red bell pepper
- 1 cup Thai basil leaves
Instructions
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Slice the chicken thighs into thin strips. Mince the garlic cloves and thinly slice the bird's eye chilies. Chop the onion and red bell pepper into thin slices.
In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Set the sauce aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and chilies and stir fry for 30 seconds until fragrant.
Add the chicken strips to the wok and stir fry for 5–6 minutes until the chicken is fully cooked and slightly golden.
Add the sliced onion and red bell pepper to the wok. Stir fry for 2–3 minutes until the vegetables are slightly softened.
Pour the prepared sauce over the chicken and vegetables. Toss to evenly coat everything in the sauce.
Add the cooked rice noodles to the wok and toss until the noodles are evenly combined with the chicken, vegetables, and sauce.
Turn off the heat and stir in the Thai basil leaves. Let the residual heat wilt the basil slightly.
Serve immediately, garnished with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.6 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 645 mg | 50% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3141 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
