Stir-Fried Glass Noodles with Chicken and Thai Holy Basil
A vibrant stir-fry of translucent glass noodles with tender chicken, fresh holy basil, and a savory-spicy sauce. This thai-inspired chicken ready in about 25 minutes pairs glass noodles (mung bean noodles), thinly sliced chicken breast, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 100 g glass noodles (mung bean noodles)
- 8 oz, thinly sliced chicken breast
- 3 cloves, minced garlic cloves
- 2, finely chopped bird’s eye chilies
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp palm sugar
- 1 cup, fresh thai holy basil leaves
- 2 stalks, sliced on the diagonal green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 100 g glass noodles in warm water for 10 minutes until softened, then drain and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and 2 finely chopped bird’s eye chilies, stir-frying for 30 seconds until fragrant.
- Step 3: Add 8 oz thinly sliced chicken breast and stir-fry for 3-4 minutes until the chicken is cooked through and beginning to brown.
- Step 4: Add the drained glass noodles, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp palm sugar. Toss everything together vigorously for 2 minutes until noodles are coated and heated through.
- Step 5: Remove from heat and immediately stir in 1 cup fresh Thai holy basil leaves and 2 sliced green onions, tossing until the basil wilts but remains bright green.
- Step 6: Serve immediately with lime wedges on the side if desired.
Frequently asked questions
How long does Stir-Fried Glass Noodles with Chicken and Thai Holy Basil take to make?
Total time is about 25 minutes (15 min prep + 10 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 Stir-Fried Glass Noodles with Chicken and Thai Holy Basil?
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 thinly sliced chicken breast from drying out.
Can I substitute ingredients in Stir-Fried Glass Noodles with Chicken and Thai Holy Basil?
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 Stir-Fried Glass Noodles with Chicken and Thai Holy Basil for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Glass Noodles with Chicken and Thai Holy Basil?
Thai chicken 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.
