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Homemade Thai Basil Chicken and Garlic Butter Noodles. photo
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Thai Basil Chicken and Garlic Butter Noodles.

A quick sheet-pan Thai basil chicken served over garlicky coconut-butter rice noodles for a weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breasts thinly sliced
  • 1 shallot sliced
  • 2 tablespoons yellow curry powder
  • 1-2 teaspoons black pepper
  • chili flakes to taste
  • 3 tablespoons ghee or extra virgin olive oil divided
  • 2 tablespoons fish sauce or tamari or soy sauce
  • 2 teaspoons honey
  • 1 bunch asparagus or broccoli chopped
  • 8 ounces rice noodles
  • 3 tablespoons salted butter
  • 4 cloves garlic chopped
  • 1 cup canned coconut milk
  • 1/2 cup Thai or sweet basil
  • green onions sliced, for serving
  • limes for serving

Instructions

  • Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment if desired.
  • In a bowl, combine the sliced chicken, sliced shallot, yellow curry powder, black pepper, and chili flakes. Add 2 tablespoons ghee or olive oil, the fish sauce (or tamari/soy), and honey; toss to coat evenly.
  • Spread the seasoned chicken in an even layer on one side of the baking sheet. Place the chopped asparagus or broccoli on the other side and toss it with the remaining 1 tablespoon ghee or oil. Season vegetables lightly with salt and pepper.
  • Bake for 15–20 minutes, until the chicken is cooked through and the vegetables are tender-crisp. Remove from the oven and toss the hot chicken with the Thai or sweet basil so it wilts slightly.
  • While the chicken bakes, cook the rice noodles according to package instructions; drain and set aside.
  • In a skillet over medium heat, melt the butter. Add the chopped garlic and a pinch of chili flakes and cook 1–2 minutes until the garlic is fragrant and light golden.
  • Pour in the canned coconut milk and warm for 3–5 minutes, stirring, and season with salt to taste. Remove from heat.
  • Toss the drained rice noodles with the garlic–coconut butter sauce until well coated.
  • Divide the sauced noodles among bowls, top with the baked chicken and roasted vegetables, and serve with additional basil, sliced green onions, and lime wedges.

Equipment

  • Baking Sheet
  • Skillet
  • pot for noodles
  • Tongs or spatula
  • Measuring Spoons
  • Knife and cutting board

Notes

  • Use tamari or soy sauce if you prefer a vegetarian-friendly swap for fish sauce.
  • Adjust chili flakes to control heat.
  • Slice chicken thinly for quick, even cooking.
  • Rice noodles should be cooked al dente to avoid becoming mushy when tossed with sauce.