Spicy Basil Noodles

This is another one of those -ish dishes. Like this isn’t exactly “Spicy Thai Basil Noodles” it’s more like, I tried to base this off of what I’ve eaten, but it’s not 100% authentic by any means. Honestly, it could be only 20% (or less). This is just something I make at home that reminded me of this dish I love so much. This dish has always my go to when visiting a Thai restaurant.

Disclaimer below (please reach out if you have questions), but just a note that I am by no means an authority on Thai food. This is just a dish I make at home that reminds me of the Spicy Thai Basil Noodles I get at a restaurant. I do not claim to be an authority, but want to be sure that I make it known that I love this cuisine and never wish to do any unwanted harm to that community. This recipe is mostly based off of what I have learned in cooking courses and what I’ve eaten in restaurants. For an authentic recipe of Drunken Noodles you should check out Jet Tila’s recipe.

This is another updated recipe!!! I’ve just been going through old ones and giving them some love. I think this is by far one of my favorite ones, so I hope you like it as much as I do. Always feel free to share your experiences with the dish in the comments below.

There is something so comforting to me about sitting down with a massive bowl of Thai food. Mostly I just enjoy a big bowl of noodles…but those drenched in Thai spices is even better. I like food that kicks ya in the mouth. The kind that chaps your lips, ya know? So sometimes I go a little overboard with these things, so I try to tone it down on here of course. But if you can’t handle any heat, you need to read the recipe and do what works best for you.

tahi basil noodles with chopsticks

Ingredients for Noodles

  • egg noodles
  • olive oil
  • garlic cloves, minced
  • onion, sliced
  • red bell pepper, sliced
  • green bell pepper, sliced
  • jalapeno, diced
  • chicken breasts
  • Salt and pepper
  • basil leaves
tahi basil noodles close up

Ingredients for Sauce

  • soy sauce
  • rice vinegar
  • Thai chili paste
  • brown sugar
  • cornstarch

How to Make Spicy Thai Basil Noodles

  1. Boil a large pot of water and cook the egg noodles according to the package’s direction.
  2. Heat half of the olive oil in a large pan on medium heat. When hot, add garlic and onions. Allow to cook for about 3 minutes. Toss in the remaining veggies.
  3. While the veggies are cooking, cut up your chicken into strips or chunks. Season these lightly with salt and pepper. Throw your protein in with the veggies. Let the chicken brown.
  4. In a small bowl add together your sauce ingredients and stir until combined.
  5. Once your protein has been cooked completely, add your sauce ingredients. Lower your heat to a simmer and stir. Let the sauce thicken. Turn off heat once the sauce reaches desired thickness.
  6. Drain your noodles and add them to the pot and mix.
  7. Add the basil at the very end since the heat from the dish will cook them.
  8. Enjoy!
tahi basil noodles side view

Other Savory Recipes to Try

Disclaimer: This recipe is traditional to a cultural that I am not a member of, but respect. This is in no way 100% authentic, but instead an interpretation from a recipe I respect and want to pay homage to. If I have used another recipe to influence that, I will list it. Most of the time, I use basics of the recipe from a person, multiple websites, or sometimes from a store-bought product. I’ll try to list very specifically where inspiration or base recipes came from. Also, if I am messing something up, please send me an email to call me up to the issue so we can have a conversation about this. I appreciate having an open and honest community here. Thank you for your support.

tahi basil noodles

Spicy Basil Noodles

5 from 1 vote
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Course: Main Course
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

Ingredients:
  • 10 ounces egg noodles
  • 2 Tbsp olive oil
  • 6 garlic cloves minced
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 jalapeño diced
  • ½ lb. chicken breasts
  • Salt and pepper
  • ¼ cup basil leaves
Sauce Ingredients:
  • 6 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1.5 Tbsp Thai chili paste
  • 1 Tbsp brown sugar
  • 1 tsp cornstarch

Instructions

  • Boil a large pot of water and cook the egg noodles according to the package’s direction.
  • Heat half of the olive oil in a large pan on medium heat. When hot, add garlic and onions. Allow to cook for about 3 minutes. Toss in the remaining veggies.
  • While the veggies are cooking, cut up your chicken into strips or chunks. Season these lightly with salt and pepper. Throw your protein in with the veggies. Let the chicken brown.
  • In a small bowl add together your sauce ingredients and stir until combined.
  • Once your protein has been cooked completely, add your sauce ingredients. Lower your heat to a simmer and stir. Let the sauce thicken. Turn off heat once the sauce reaches desired thickness.
  • Drain your noodles and add them to the pot and mix.
  • Add the basil at the very end since the heat from the dish will cook them.
  • Enjoy!

Notes

– Authenticity: This is not an authentic version, but rather what I have on the norm in my pantry to make a similar dish.

Nutrition

Calories: 471kcal | Carbohydrates: 65g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 1595mg | Potassium: 635mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1219IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes