These Thai basil chicken rice noodles are savory, slightly sweet, and packed with fresh basil flavor. Tender pieces of chicken, wide rice noodles, crisp bell peppers, garlic, scallions, and a simple homemade sauce come together in one skillet for an easy meal that tastes better than takeout!
This recipe is perfect for busy weeknights because it cooks quickly and uses simple ingredients. You can also adjust the spice level depending on what your family enjoys.
Why You Will Love These Thai Basil Chicken Rice Noodles
This Thai-inspired noodle dish is easy to prepare and full of bold flavor. The wide rice noodles soak up the savory sauce, while Thai basil adds a fresh and slightly peppery finish.
It is also easy to customize. You can use chicken thighs or chicken breast, add extra vegetables, or leave out the chili peppers for a milder family-friendly meal.
Tips for the Best Thai Basil Chicken Noodles
Do not overcook the rice noodles before adding them to the skillet. Slightly undercooked noodles will finish cooking in the sauce without becoming mushy. Prepare all the ingredients before turning on the stove. Stir-fry recipes cook quickly, so it helps to have everything sliced, measured, and ready!
Use high heat when combining the noodles and sauce. This helps the sauce reduce and coat the noodles. Also, add the basil after turning off the heat. The residual heat will wilt the leaves without overcooking them.
Easy Recipe Variations
1. Add More Vegetables
You can add thinly sliced carrots, mushrooms, broccoli, snap peas, zucchini, or baby spinach.
2. Use Another Protein
Replace the chicken with ground turkey, thinly sliced beef, shrimp, pork, or tofu.
3. Make It Less Spicy
Leave out the Thai chili peppers or remove the seeds before chopping them.
4. Make It Vegetarian
Use tofu instead of chicken and replace the fish sauce and oyster sauce with vegetarian alternatives.
What to Serve With Thai Basil Chicken Rice Noodles
These noodles are filling enough to serve on their own, but you can also pair them with cucumber salad, steamed vegetables, spring rolls, or a simple side of edamame.
A squeeze of fresh lime juice can also help brighten the savory flavors.
How to Store Leftovers
Store leftover Thai basil chicken rice noodles in an airtight container in the refrigerator for up to three days.
The noodles may absorb more of the sauce as they sit, so add a small splash of water when reheating.
How to Reheat
Reheat the noodles in a skillet over medium heat with a tablespoon or two of water. Toss gently until warmed through.
You can also reheat them in the microwave in short intervals, stirring between each interval.
Ingredient Notes
Wide Rice Noodles
Wide rice noodles work best because they hold up well in the skillet and absorb the sauce. Prepare them according to the package instructions, but avoid overcooking them because they will continue cooking when added to the stir-fry.
Chicken
Chicken thighs are ideal for this recipe because they stay juicy and tender. Chicken breast also works well if you prefer a leaner option.
Slice the chicken into thin, evenly sized pieces so it cooks quickly.
Thai Basil
Thai basil has a slightly peppery and licorice-like flavor that gives this dish its signature taste. Regular basil can be used if Thai basil is unavailable, although the flavor will be slightly different.
Thai Chili Peppers
Thai chili peppers can be very spicy. Start with one chili for mild heat or use two to three for a spicier dish. You can also leave them out completely.
Thai Basil Chicken Rice Noodles
Ingredients
For the Noodles and Chicken
- 8 ounces wide dried rice noodles
- 8 ounces boneless skinless chicken thighs or chicken breast, thinly sliced
- 2 tablespoons neutral oil such as vegetable, canola, or avocado oil
- 3 cloves garlic thinly sliced
- 3 scallions cut into 3-inch pieces, with the white and green parts separated
- 1 to 3 Thai red chili peppers chopped, optional
- 1/2 bell pepper thinly sliced
- 2 cups Thai basil leaves
For the Sauce
- 1 teaspoon brown sugar
- 1 tablespoon hot water
- 2 teaspoons Thai thin soy sauce Chinese light soy sauce, or regular soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons oyster sauce
Instructions
- Cook the rice noodles according to the package directions. Drain and set aside.
- Mix the brown sugar, hot water, thin soy sauce, dark soy sauce, fish sauce, and oyster sauce in a small bowl.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook for 4 to 5 minutes, or until fully cooked. Transfer to a plate.
- Add the remaining oil, garlic, white parts of the scallions, and chili peppers. Cook for 30 seconds.
- Add the bell pepper and cook for 1 to 2 minutes.
- Return the chicken to the pan. Add the noodles and sauce, then toss for 1 to 2 minutes.
- Turn off the heat. Add the green scallions and Thai basil, then toss until wilted.
- Serve immediately.
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