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Spicy Thai Basil Chicken Noodles - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 pound ground chicken or thinly sliced boneless, skinless chicken thighs
  • Noodles: 10–12 ounces wide rice noodles (fresh or dried), or spaghetti if needed
  • Thai basil: 2 packed cups Thai basil leaves (holy basil if you can find it)
  • Aromatics: 5–6 cloves garlic, minced; 1 small shallot, thinly sliced
  • Chilies: 2–4 Thai bird’s eye chilies, minced (or 1–2 Fresno or jalapeño for milder heat)
  • Vegetables (optional but great): 1 red bell pepper, thinly sliced; a handful of green beans, trimmed and halved
  • Sauce: 3 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1–2 teaspoons dark soy sauce or a pinch of brown sugar for color (optional)
  • 1–2 teaspoons sugar (palm sugar if you have it)
  • 1 tablespoon fresh lime juice
  • Oil: 2–3 tablespoons neutral oil (canola, peanut, or vegetable)
  • Garnish (optional): Lime wedges, sliced scallions, or extra basil

Method
 

  1. Prep the noodles: If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but still a bit firm. If using fresh rice noodles, separate the strands. Drain well before cooking.
  2. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, fish sauce, sugar, dark soy (if using), and lime juice. Taste and adjust. You want salty, savory, slightly sweet, and bright.
  3. Chop aromatics: Mince garlic and chilies, and slice the shallot. Pick the basil leaves from stems. Slice bell pepper and trim green beans if using.
  4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.
  5. Cook the chicken: Add chicken in an even layer. Let it sear for 1–2 minutes without stirring, then break it up. Cook until no longer pink and lightly browned. Season with a pinch of salt. Transfer to a plate if your pan is crowded.
  6. Sauté aromatics: Add another tablespoon of oil. Toss in garlic, chilies, and shallot. Stir-fry 30–45 seconds until fragrant. Don’t let the garlic burn.
  7. Add vegetables: Stir in bell pepper and green beans. Cook 2–3 minutes until crisp-tender.
  8. Combine chicken and sauce: Return chicken to the pan. Pour in the sauce and toss to coat. Let it bubble for 30 seconds so the flavors meld.
  9. Add noodles: Add drained noodles and toss vigorously. Use tongs to lift and fold, coating every strand. If noodles seem stiff, splash in 1–2 tablespoons water to loosen.
  10. Finish with basil: Turn off the heat. Add Thai basil and toss until wilted and glossy, about 20–30 seconds.
  11. Serve: Plate hot with lime wedges. Garnish with extra basil or scallions if you like.