Thai Stir Fried Rice Noodles with Basil and Chillies Kway Teow
Experience the bold and fragrant flavors of "Thai Stir Fried Rice Noodles with Basil and Chillies Kway Teow," a quick and satisfying dish that brings the essence of Thai street food to your kitchen. Featuring silky wide rice noodles stir-fried with aromatic Thai basil, fiery bird’s eye chilies, and a savory-sweet sauce made with soy, oyster, and fish sauces, this recipe perfectly balances spice, umami, and freshness. Customize it with tender chicken or tofu for added protein and enjoy the crunch of bean sprouts and julienned carrots for a vibrant, wholesome meal. Ready in just 30 minutes, this dish is perfect for weeknight dinners or flavorful meal prep. Don't forget to serve it with lime wedges for that signature zesty finish!
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Recipe Information
Ingredients
- 400 grams Wide rice noodles
- 200 grams Chicken breast or tofu (optional, for protein)
- 1 cup Thai basil leaves
- 4 pieces Bird's eye chilies
- 4 cloves Garlic cloves
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Palm sugar (or brown sugar)
- 2 tablespoons Vegetable oil or peanut oil
- 2 large Eggs
- 1 medium Carrot
- 1 cup Bean sprouts
- 2 stalks Green onions
- 1 piece Lime
Instructions
Soak the rice noodles in warm water for 20 minutes or until softened if using dried noodles. If fresh noodles are used, simply separate them and set aside.
Slice the chicken or tofu into thin strips if using, and set aside. Julienne the carrot, finely chop the garlic, and slice the chilies. Chop the green onions into 1-inch pieces.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and palm sugar. Ensure the sugar dissolves fully, and set the sauce aside.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. If using a protein, add it to the pan and cook until just done (around 3-4 minutes for chicken strips or 2-3 minutes for tofu cubes). Remove from the pan and set aside.
In the same pan, add another tablespoon of oil, then sauté the garlic and chilies until fragrant (about 30 seconds). Be careful not to burn them.
Crack the eggs into the pan and scramble lightly until just set. Push the eggs to one side of the wok.
Add the soaked or fresh rice noodles to the wok. Pour the prepared sauce over the noodles and gently toss to coat evenly.
Return the cooked chicken or tofu to the pan and toss to combine. Add the julienned carrots, bean sprouts, and green onions, and stir-fry for another 2-3 minutes until everything is heated through and well combined.
Turn off the heat, then gently fold in the Thai basil leaves so they wilt from the residual heat.
Serve the noodles hot with lime wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 538 mg | 11% | |
*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.
