Thai Basil Chicken Rice Noodles
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!
Servings 6 servings
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.