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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender big flat rice noodles stir-fried with choice of meat, fresh vegetables, and fragrant sweet Thai basil in a spicy garlic-chili sauce. This thai ready in about 40 minutes blends big flat rice noodles, chicken breast, thinly sliced, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 12 oz big flat rice noodles
• 8 oz chicken breast, thinly sliced
• 4 cloves minced garlic
• 1 tsp chili pepper, thinly sliced
• 1 cup sweet Thai basil leaves
• 1/2 cup cherry tomatoes, halved
• 1/2 cup carrot, julienned
• 1/2 cup bell pepper, sliced
• 1/2 cup onion, sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp vegetable oil
• 1 large egg, lightly beaten

Instructions

1. Step 1: Soak 12 oz big flat rice noodles in warm water for 20 minutes until softened, then drain and set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 4 cloves minced garlic and 1 tsp thinly sliced chili pepper, stir-frying for 30 seconds until fragrant but not burnt.
3. Step 3: Add 8 oz thinly sliced chicken breast to the wok and stir-fry for 4-5 minutes until cooked through and lightly browned.
4. Step 4: Push chicken to one side of the wok and pour in 1 large lightly beaten egg. Let it sit for 30 seconds, then scramble gently until just set.
5. Step 5: Add the drained noodles, 3 tbsp soy sauce, and 2 tbsp oyster sauce to the wok. Toss everything together over high heat for 2-3 minutes until noodles are heated through and sauce evenly coats them.
6. Step 6: Stir in 1/2 cup halved cherry tomatoes, 1/2 cup julienned carrot, 1/2 cup sliced bell pepper, 1/2 cup sliced onion, and 1 cup sweet Thai basil leaves. Stir-fry an additional 2 minutes until vegetables are tender-crisp and basil is wilted. Serve hot.