Thai Basil Chicken with Rice Noodles

This Thai Basil Chicken with Rice Noodles is a family weeknight pleaser and made in under 30 minutes.  You can serve it over rice noodles, rice, or even pasta.  

Making dinners can be such a drag, am I right?  I love making at home take-out for extra fun flavor for the family.  My kids love international flavors and spices so these types of dishes are always a hit.  

I can easily throw rice in the rice cooker or these rice noodles cook in only 2-3 minutes!  What a win that is on a busy weeknight.

This Thai Basil Chicken with Rice Noodles is easily made with pantry staples.  The sauce has simple ingredients that are easily adaptable to your taste and dietary needs...

Sauce

• garlic
• fish sauce
• oyster sauce 
• tamari or soy sauce (if not gluten free)
• honey or sugar
• Thai sweet chili sauce

I love using ground chicken in dishes like this because each small piece of chicken gets smothered in the yummy sauce.  Sometimes the big pieces of chicken just aren't as appetizing or they get overcooked.

More at home take out dishes you might like...

• Gluten Free Kung Pao Chicken
• Thai Basil Chicken Lettuce Wraps
• Instant Pot Beef and Broccoli
• Chicken Thai Basil with Zucchini Noodles

Chicken Thai Basil with Rice Noodles

This Thai Basil Chicken with Rice Noodles is a family weeknight pleaser and made in under 30 minutes.  You can serve it over rice noodles, rice, or even pasta.  

Print Pin Rate

Course: Dinner

Cuisine: Thai

Diet: Gluten Free

Keyword: thai basil chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Calories: 275kcal

Ingredients

• 2 tablespoon sesame oil
• 1 lb ground chicken
• 3 cloves of garlic, diced
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 4 tablespoon tamari (gluten free) or soy sauce
• 1 tablespoon honey or sugar
• 2 teaspoon Thai sweet chili sauce
• 2 peppers, sliced thin
• 1 14 oz package of rice noodles
• ½ - 1 cup thai basil leaves, torn
• 2 tablespoon chopped peanuts, optional

Instructions

• In a small bowl, mix the fish sauce, oyster sauce, tamari, honey and Thai sweet chili sauce. Whisk well and set aside.
• Heat the sesame oil in a skillet over medium high heat. Add the chicken and break it up and stir as it cooks. Continue to cook a few minutes. Add the garlic and peppers and sauce.
• Bring the sauce to a boil and cook for about 5 minutes or until the sauce gets thicker.
• Meanwhile cook the rice noodles in boiling water for 2-3 minutes, then drain.
• Add the basil leaves to the chicken and stir. Serve over the rice noodles and add more basil or chopped peanuts if desired.

Notes

Be sure to use tamari if you are gluten free. Soy sauce contains gluten.

Nutrition

Calories: 275kcal | Carbohydrates: 11g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1260mg | Potassium: 778mg | Fiber: 1g | Sugar: 7g | Vitamin A: 695IU | Vitamin C: 50mg | Calcium: 38mg | Iron: 2mg

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

Adapted from my Thai Basil Chicken Lettuce Wraps.