Thai Basil Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
291 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Noodles
Description
Thai Basil Noodles combine wide rice noodles with a savory mix of sauces including soy sauce, fish sauce, and oyster sauce, balanced with a touch of brown sugar for subtle sweetness. The stir-fry begins by frying garlic, scallion whites, chilies, and bell pepper in hot oil to unlock their flavors. Then, cooked noodles are added and evenly coated with the sauce mixture while frying at high heat to enhance the color and integrate flavors. Finally, fresh Thai basil leaves are stirred in, infusing the dish with a bright and aromatic finish.
The chewy texture of the rice noodles contrasts with the tender-crisp bell peppers and the warmth from the chilies when included. This process yields a harmonious blend of sweet, salty, and herby flavors characteristic of Thai cuisine.
Serve these noodles hot as a standalone vegetarian meal or alongside grilled meats or seafood to complement the bold seasoning and fresh herbs.
Ingredients
- 8 ounces rice noodles wide, dried
- 1 teaspoon brown sugar (dissolved in 1 tablespoon hot water)
- 2 teaspoons soy sauce or Chinese light soy sauce / regular soy sauce, Thai, thin
- 1 teaspoon dark soy sauce
- 1 tablespoon fish sauce (or vegan fish sauce)
- 2 teaspoons oyster sauce (or vegetarian oyster sauce)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 3 cloves garlic (sliced)
- 3 scallions (cut into 3-inch/7cm pieces, white and green parts separated)
- 1-3 red chili pepper optional, chopped, Thai
- 1/2 bell pepper (any color, thinly sliced)
- 2 cups basil leaves Thai variety
Instructions
- Bring a pot of water to a boil for the noodles. We find that package cooking instructions can be inconsistent, so check the noodles often until they’re al dente (cooked through but still firm and chewy). For our noodles, total cook time was about 5 minutes. Drain them in a colander, and rinse in cold water.
- Stir together the dissolved brown sugar mixture, Thai thin soy sauce, fish sauce, and oyster sauce in a small bowl.
- Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the garlic, white parts of the scallion, Thai chilies, and bell pepper. Stir-fry for 30 seconds.
- Add the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up.
- Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking.
- Add the Thai basil and the green parts of the scallions, and stir-fry just until the leaves are wilted. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 793mg | 33% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 25mg | 28% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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