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.
Servings 6 people
Ingredients
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
Calories: 553kcal | Carbohydrates: 46g | Protein: 30g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 148mg | Sodium: 1399mg | Potassium: 508mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1975IU | Vitamin C: 2.5mg | Calcium: 32mg | Iron: 1.9mg
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