Thai Basil Noodles Recipe (Saucy Chicken Noodle Bowl)

Side angle view of a dark gray bowl filled with noodles, carrots, and water chestnuts, sauced in Thai Basil flavors topped with grilled chicken and garnished with sliced green onions.

4.94 from 16 votes

Thai Basil Noodles Recipe (Saucy Chicken Noodle Bowl)

Thai basil noodles are saucy, a little spicy, and ready in 30 minutes! Tender chicken, colorful veggies, and the most flavorful homemade sauce.

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Author Julie Menghini

Ingredients

US Customary - Metric

Thai Basil Sauce

2 tbsp oyster sauce
¼ cup soy sauce
½ cup hoisin sauce
2 tsp chili garlic sauce

Thai Chicken Recipe

2 lbs chicken thighs boneless, skinless
8 oz lo mein noodles - cooked according to package instructionss
3 clusters bok choy separated, washed, and roughly chopped into large pieces
½ cup carrots julienned/matchstick
½ cup yellow onion diced
8 oz water chestnuts drained
1 cup portobello mushrooms sliced
1 tbsp ginger grated
¼ cup Thai Basil 8-10 leaves chiffonade
2 tbsp canola oil

Instructions

Combine the sauce ingredients in a plastic bag or bowl. Reserve about 1/3 cup. Add chicken to the bag or bowl and refrigerate for at least 30 minutes.
Remove chicken from the marinade and grill until internal temperature registers 165 °F. Set aside and allow to rest.
In a large skillet, heat canola or vegetable sauce until hot. Add onion, mushrooms, and carrots. Cook for 4 minutes or until vegetables begin to soften. Add bok choy, ginger, and chestnuts. Saute for 2 additional minutes or until bok choy is bright green.
Add noodles to the skillet mixture and stir in reserved sauce. Add Thai basil and stir until combined.
Serve skillet mixture in individual bowls and top with sliced chicken.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles will absorb some of the sauce as they sit — honestly, not a bad thing! They get even more flavorful.

To reheat: Microwave for 2–3 minutes from cold, stirring halfway through. Add a small splash of water or extra soy sauce if the noodles seem dry.

To freeze: Freeze leftovers in individual portions in freezer-safe containers for up to 2 months. Reheat from frozen in the microwave for 5–7 minutes, stirring once or twice.

Make-ahead tips: The sauce can be made up to a week in advance. The chicken can marinate for up to 3 hours before grilling. Chop all the vegetables the day before and store them in a sealed container. When it's time to cook, dinner comes together in about 15 minutes flat.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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