Stir-Fried Flat Noodles with Garlic-Chili and Thai Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Tender wide flat noodles stir-fried with garlic, chili, sweet Thai basil, and a colorful mix of vegetables and egg, delivering a perfect balance of spice and freshness. This thai-inspired noodles ready in about 40 minutes pairs wide flat rice noodles, chicken breast, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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.

Ingredients

• 10 oz wide flat rice noodles
• 6 oz chicken breast, thinly sliced
• 4 cloves garlic cloves, minced
• 2 peppers red Thai chili peppers, sliced
• 1 cup, loosely packed sweet Thai basil leaves
• 1/2 cup cherry tomatoes, halved
• 1 medium carrot, julienned
• 1 medium bell pepper, thinly sliced
• 1 small onion, sliced
• 1/2 cup green beans, trimmed and cut in half
• 2 large eggs
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• 1/4 tsp ground white pepper

Instructions

1. Step 1: Soak 10 oz wide flat rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 sliced red Thai chili peppers, stir-frying for 30 seconds until fragrant but not burnt.
3. Step 3: Add 6 oz thinly sliced chicken breast, stir-fry for 3-4 minutes until the edges turn opaque and golden.
4. Step 4: Push chicken to the side, crack in 2 large eggs, scrambling gently until just set, then mix with chicken.
5. Step 5: Add 1/2 cup cherry tomatoes, 1 medium julienned carrot, 1 medium thinly sliced bell pepper, 1 small sliced onion, and 1/2 cup green beans; stir-fry for 2-3 minutes until vegetables soften but remain vibrant.
6. Step 6: Add the soaked noodles, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp palm sugar, and 1/4 tsp ground white pepper; toss everything together, cooking for 2 minutes until noodles are heated through and the sauce coats the ingredients.
7. Step 7: Remove from heat and fold in 1 cup loosely packed sweet Thai basil leaves, stirring until wilted and aromatic before serving.