Spicy Thai Basil Chicken Noodle Stir Fry Recipes

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SPICY THAI BASIL CHICKEN & NOODLE STIR-FRY



Spicy Thai Basil Chicken & Noodle Stir-Fry image

Make and share this Spicy Thai Basil Chicken & Noodle Stir-Fry recipe from Food.com.

Provided by mtodryk

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons fish sauce
8 ounces rice noodles
4 tablespoons peanut oil
2 teaspoons garlic, minced
1 Thai chile, minced
1 lb boneless skinless chicken breast, cut into thin strips
1/2 cup carrot, julienne-cut
4 tablespoons green onions, thinly sliced
1 cup Thai basil, fresh

Steps:

  • Mix sugar,lime juice and fish sauce in small bowl. Set aside.
  • Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
  • Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
  • Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
  • Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
  • Add noodles; toss to coat. Serve immediately.

SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY



Spicy Thai Basil, Chicken & Noodle Stir-Fry image

This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.

Provided by Goody2shz

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
4 ounces red rice noodles (2 single-serve packages)
2 tablespoons vegetable oil
1 teaspoon garlic, minced
1 small Thai chile, minced
1/2 lb boneless skinless chicken breast, cut into thin strips
1/4 cup carrot, julienne-cut
2 tablespoons green onions, thinly sliced
1/2 cup Thai basil (or cilantro)

Steps:

  • 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
  • 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
  • 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
  • Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.

SPICY THAI BASIL CHICKEN (PAD KRAPOW GAI)



Spicy Thai Basil Chicken (Pad Krapow Gai) image

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 13

⅓ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce, or as needed
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thighs, coarsely chopped
¼ cup sliced shallots
4 cloves garlic, minced
2 tablespoons minced Thai chilies, Serrano, or other hot pepper
1 cup very thinly sliced fresh basil leaves
2 cups hot cooked rice

Steps:

  • Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  • Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  • Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  • Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Nutrition Facts : Calories 715.4 calories, Carbohydrate 58.6 g, Cholesterol 155.9 mg, Fat 30 g, Fiber 1.4 g, Protein 49.8 g, SaturatedFat 6.5 g, Sodium 1181.9 mg, Sugar 6.1 g

THAI CHICKEN WITH BASIL STIR FRY



Thai Chicken with Basil Stir Fry image

This is delicious and easy to make. Make it as spicy as you like or keep it mild.

Provided by GABRIELLEDC

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 15

2 cups uncooked jasmine rice
1 quart water
¾ cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 ½ tablespoons fish sauce
¾ teaspoon red pepper flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
1 ½ cups chopped fresh basil leaves

Steps:

  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
  • In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 60 g, Cholesterol 78 mg, Fat 12.1 g, Fiber 2.2 g, Protein 36.9 g, SaturatedFat 6.7 g, Sodium 804.4 mg, Sugar 1.6 g

SPICY BASIL CHICKEN STIR-FRY



Spicy Basil Chicken Stir-Fry image

In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 35m

Number Of Ingredients 11

4 teaspoons oyster sauce
2 teaspoons soy sauce
1 tablespoon sugar
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
4 tablespoons safflower oil
1 cup thinly sliced shallots (from 3 medium)
3 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced serrano or Thai chile
2 cups loosely packed fresh basil leaves, plus more for serving
Cooked jasmine rice and lime wedges, for serving

Steps:

  • Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
  • Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

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