Monday, August 29, 2016

Thai Basil Chicken Noodle Bowl


Chicken, Thai basil leaves and a savory coconut curry gravy make a perfect topping for rice noodles in this spicy noodle bowl. 

I love the savory flavor that Thai basil leaves give stir fries and Thai curry dishes.  I usually serve them over rice, but this time I tried out a noodle bowl with rice sticks. 

There are many choices of rice stick noodles in the Asian grocery store or Asian aisle of your grocery store.  I picked a medium wide flat noodle for this dish.  You can also try very thin angel hair rice stick sized noodles.

The gravy/sauce is very important to this dish if you serve it over noodles.  You want plenty to make sure the noodles can soak up all that great flavor.   My family loved these noodle bowls.  They were fun to eat and we loved each slurppy bite.

Thai Basil Chicken Noodle Bowl
Recipe by Ramona from Kitchen Simmer

2lbs boneless chicken breast cut into small bite-size pieces  
1 large onion chopped or sliced
2 cups sliced celery
1 green bell pepper finely diced or sliced
Thai chilies sliced 
2 Tbs grated fresh ginger
1 Tbs grated fresh garlic 
1 tsp turmeric powder
Red chili flakes to taste
4-6 Tbs fish sauce (or more to taste)
2 large handfuls of Thai Basil leaves
1 can (15oz) Coconut Milk
1-2 cups water 
salt and black pepper to season chicken 
1lb Rice Noodles -cooked

Cut the chicken and season with a little salt and black pepper.  Heat a large wok or skillet and add 2 Tbs canola oil. Saute chicken for 2-3 minutes. Then add onions and celery and saute for 2 minutes with the chicken.

Next add the turmeric powder, red chili powder, grated garlic and ginger. Saute with chicken for 2 minutes.  Then add the fish sauce, coconut milk and water.  Lower heat to medium low and  cook for 20 minutes. 

*Note:  I added 2 cups of water because I wanted more gravy/sauce to flavor the noodles.  If you choose to eat this over rice, then 1 cup of water is enough.

Taste the gravy for salt and spice and adjust as needed to your taste.  Then wash and put basil leaves into pot with chopped bell pepper and Thai chilies.   Cook for 7-10 minutes. Serve over noodles.

To cook the Rice Noodles:
In a large pot, boil water and season with salt.  Turn stove off.  Place uncooked rice noodles into hot water. *Do not boil noodles in water, just soak in boiled water** Take a pair of cooking scissors  and cut noodles once they start to soften. ** Cutting the noodles will help with serving and eating them. Stir noodles until they are cooked to your desired texture.  Drain well and rinse with cool water.  

To Serve Noodle Bowl:  Place cooked noodles in bowl and top with Thai Basil Chicken.  Ladle enough gravy to soak the noodles.  Garnish with Thai chilies and fresh Thai Basil leaves as desired.

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  1. I've become addicted to noodle bowls and this one looks awesome! Always need new great ideas for a simple chicken dish. Thanks!

  2. Your dishes are always so vibrant and very well composed.

  3. Could you make this vegetarian by jusy doing an assortment of veggies instead of the chicken? Any tips if going to do that? Your site is one of my favorites! Thank you especially for the help with Sri Lankan recipes... my friends there always just tell me ingredients and so I love that your site actually helps me with measurements until I learn! So thank you!

    1. Hi Clarrisa, thank you for visiting my site. :) Yes, definitely, you can make this completely vegetarian. I would add zucchini, cauliflower, sweet potatoes and maybe even chickpeas to add protein to replace the chicken. :) I would start with the longest cooking veggies first and add the veggies that need to be simply steamed last. The aromatics (ginger/garlic) fish sauce/soy sauce and basil can be added per the recipe. Hope it turns out okay!! :)

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