Spicy Thai Basil Noodles

tahi basil noodles with chopsticks

Spicy Thai Basil Noodles!

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 heat, you need to read the recipe and do what works best for you.

This dish has always my go to when visiting a Thai restaurant. So naturally I decided that I should learn how to make it and try to perfect it at home…perfect will probably never happen, but I dig it and I hope you do too!

When you try it out be sure to post a pic to Instagram (or any social media) and tag me!

Ingredients for Noodles:

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

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!

Other Savory Recipes to Try:

tahi basil noodles close up
tahi basil noodles side view
tahi basil noodles

Spicy Thai Basil Noodles

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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