Stir-Fried Spicy Drunken Noodles with Thai Basil

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 bold and spicy stir-fry featuring wide rice noodles tossed with fresh Thai basil, chili, and a savory sauce for a vibrant street food experience. This Thai-inspired stir-fry recipe, ready in about 47 minutes, pairs wide rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 35 min Cook: 12 min Serves 3 Thai cuisine 420 cal/serving

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Ingredients

8 oz wide rice noodles
2 tbsp vegetable oil
4 garlic cloves, minced
3 bird’s eye chilies, sliced
6 oz chicken breast, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 cup Thai basil leaves
2 green onions, chopped
1/4 tsp white pepper

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Instructions

Step 1: Soak 8 oz wide rice noodles in warm water for 30 minutes until pliable, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 4 minced garlic cloves and 3 sliced bird’s eye chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add 6 oz thinly sliced chicken breast to the wok, stir-frying for 3-4 minutes until the chicken is cooked through and starting to brown.
Step 4: Toss in the drained rice noodles, then add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tsp sugar. Stir-fry vigorously for 2 minutes, coating the noodles evenly and heating through.
Step 5: Stir in 1 cup fresh Thai basil leaves and 2 chopped green onions, cook for another 30 seconds until the basil wilts and releases aroma.
Step 6: Season with 1/4 tsp white pepper, toss once more, then serve immediately while hot and fragrant.