Stir-Fried Wide Rice Noodles with Crispy Pork and Thai Holy Basil

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 drafted and published.

Wide rice noodles stir-fried with crispy pork belly, sweet soy sauce, and fragrant Thai holy basil for a savory, satisfying noodle dish. This Thai-inspired noodle recipe, ready in about 30 minutes, pairs wide rice noodles, pork belly, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

12 oz, fresh or soaked if dried wide rice noodles
8 oz, sliced into thin strips pork belly
2 tbsp vegetable oil
3, minced garlic cloves
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp palm sugar
1 cup fresh Thai holy basil leaves
1/2 tsp red chili flakes
1/4 tsp white pepper
2, sliced diagonally scallions

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Instructions

Step 1: Heat a large wok over medium-high heat until hot. Add 2 tbsp vegetable oil and 8 oz sliced pork belly. Stir-fry for 6-8 minutes until the pork becomes crispy and golden brown. Remove pork from wok and set aside, leaving oil in the wok.
Step 2: Add 3 minced garlic cloves to the wok and sauté for 30 seconds until fragrant but not burnt.
Step 3: Add 12 oz wide rice noodles to the wok along with 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, and 1 tsp palm sugar. Toss gently to coat noodles and cook for 3-4 minutes until noodles are heated through and slightly caramelized.
Step 4: Return the crispy pork belly to the wok and add 1 cup fresh Thai holy basil leaves, 1/2 tsp red chili flakes, 1/4 tsp white pepper, and 2 sliced scallions. Stir-fry for 1 more minute until the basil wilts and the dish is fragrant.
Step 5: Serve immediately while hot for a perfect balance of crispy pork and aromatic herbs.