Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring sautéed chicken, crisp bell peppers, and fragrant Thai basil tossed in a savory soy and oyster sauce glaze. This thai-inspired stir fry ready in about 25 minutes pairs boneless chicken thighs, sliced, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb sliced boneless chicken thighs and stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown.
  3. Step 3: Toss in 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3 minutes until the peppers soften but retain some crunch.
  4. Step 4: Mix 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp brown sugar, 1/4 tsp crushed red pepper flakes, and 2 tbsp water in a small bowl.
  5. Step 5: Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly.
  6. Step 6: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted. Serve immediately with steamed jasmine rice.

Frequently asked questions

How long does Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Thai Pad Naam with Fresh Basil and Bell Peppers?

Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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