Spicy Thai Basil Chicken Noodles: Flavor Bomb!
Thai basil chicken: master this flavorful and quick recipe in under an hour. Enjoy tender chicken with aromatic garlic butter noodles, perfect for any night.
Ingredients
- 1 pound chicken breasts, thinly sliced
- 1 shallot, sliced
- 2 tablespoons yellow curry powder
- 1-2 teaspoons black pepper
- 1 teaspoon chili flakes
- 3 tablespoons ghee or extra virgin olive oil
- 2 tablespoons fish sauce or tamari (or use soy sauce)
- 2 teaspoons honey
- 1 bunch asparagus or broccoli, chopped
- 8 ounces rice noodles
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh Thai basil leaves
- Salt, to taste
- Fresh green onions, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 4500F. On a baking sheet, mix the chicken with the shallots, curry powder, pepper, and chili flakes. Toss to coat, then add 2 tablespoons ghee/oil, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with 1 tablespoon ghee/oil. Season with salt and pepper.
- Bake for 15-20 minutes, until the chicken is cooked through. Then toss with the fresh Thai basil.
- Meanwhile, prepare the noodles. Cook rice noodles according to package directions. In a skillet set over medium heat, melt the butter. Add the minced garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes.
- Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the cooked noodles with the sauce.
- To serve, divide the noodles among bowls and top with the chicken and asparagus. Garnish with additional fresh basil, green onions, and lime wedges. Enjoy!
Notes
- For perfectly cooked chicken, ensure it reaches an internal temperature of 165°F (74°C) before tossing with the fresh Thai basil. Overcooking will dry it out.
- Don't rinse your rice noodles after cooking! The residual starch helps the garlic butter sauce cling better, ensuring maximum flavor in every strand.
- This Thai basil chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth to keep the noodles moist. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't rinse your rice noodles after cooking! The residual starch helps the garlic butter sauce cling better, ensuring maximum flavor in every strand.
- This Thai basil chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth to keep the noodles moist. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.