Stir-Fried Noodles with Charred Chili and Thai Basil

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A lively stir-fried noodle dish featuring smoky chilis and fresh Thai basil for a punch of herbal heat. This Thai-inspired noodle recipe, ready in about 30 minutes, pairs rice noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 10 min Serves 3 Thai cuisine 400 cal/serving

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Ingredients

8 oz, soaked in warm water for 20 minutes and drained rice noodles
3 tbsp vegetable oil
4 cloves, finely chopped garlic cloves
6, toasted and crushed dried red chilies
2 medium, thinly sliced shallots
3 tbsp soy sauce
2 tbsp fish sauce
1 tbsp, grated palm sugar
1 cup, whole Thai basil leaves
3 stalks, chopped scallions
for serving lime wedges

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 finely chopped garlic cloves and 2 thinly sliced shallots, stir-frying for 1-2 minutes until aromatic and lightly golden.
Step 2: Add 6 toasted and crushed dried red chilies, stirring for 30 seconds to release smoky aroma.
Step 3: Toss in 8 oz soaked and drained rice noodles, stirring quickly to combine.
Step 4: Add 3 tbsp soy sauce, 2 tbsp fish sauce, and 1 tbsp grated palm sugar, tossing constantly for 3-4 minutes until noodles are evenly coated, heated through, and slightly charred on edges.
Step 5: Remove from heat and immediately stir in 1 cup whole Thai basil leaves and 3 chopped scallions, tossing until basil wilts.
Step 6: Serve hot with lime wedges on the side to squeeze over for a fresh, tangy finish.