Thai Basil Chicken Noodle Bowl
Thai basil chicken is one of my favorite easy dinner recipes. This Thai basil chicken noodle bowl is a great homage to the classic Thai dish.
Print
Pin
Share on Facebook
Servings: 4
Calories: 266kcal
Equipment
- Wok or skillet
- Sieve or colander
Ingredients
- 8 ounces rice noodles
- 1 tablespoon neutral oil
- 1 pound ground or thinly sliced chicken
- 2 shallots (peeled and diced)
- 6 cloves garlic (peeled and minced)
- 1–4 Thai chili peppers (minced, more or fewer depending on heat tolerance or use crushed red pepper)
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- ¼ cup water (plus more if needed)
- .2 ounces Thai basil leaves stem discarded
- A few additional Thai basil leaves (optional, for serving)
- Lime wedges (for serving)
- Salt and pepper to taste
Instructions
Prepare the rice noodles:
- Prepare the rice noodles according to package instructions. Drain, rinse and set aside.
Cook the chicken:
- Heat the oil in a wok or large skillet over high heat. Once hot, add the chicken and cook, stirring regularly, for 7–8 minutes until mostly cooked through—season with salt and pepper.
Cook the aromatics:
- Add the shallots, garlic, and minced chili peppers to the wok and cook for 2–3 minutes.
Prepare the sauce:
- Whisk together the soy sauce, fish sauce, brown sugar, sesame oil, and water in a bowl. Set aside.
Finish the Thai basil chicken:
- Pour the sauce into the wok and bring to a boil. Reduce heat and simmer for 5 minutes.
- Tear the Thai basil leaves in half. Add them to the wok and cook an additional 1–3 minutes until wilted.
Sauce the noodles:
- Turn the heat on the wok to low. Add the cooked rice noodles and toss to coat in the sauce for 1–2 minutes. Once the noodles are warmed through, remove the wok from the heat.
To serve:
- Divide the noodles between bowls. Garnish with more Thai basil leaves and lime wedges. Enjoy!
Nutrition
Calories: 266kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Sodium: 1513mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!