Next Post
Sheet Pan Chipotle Steak Tacos with Mango Salsa.
This post may contain affiliate links, please see our privacy policy for details.
Weeknight-style Thai Basil Chicken and Garlic Butter Noodles. The super fast Thai chicken noodle bowl that looks like takeout but tastes even yummier! Yellow curry and black pepper seasoned chicken cooked easily on a sheet pan with a bundle of asparagus or broccoli. Once the chicken is cooked, it’s tossed with fresh Thai basil and then served over saucy garlic butter rice noodles. All together, it’s one delicious bowl that comes together in around 30 minutes. Great for any night of the week!
This recipe is so fun, and I love it even more because my brothers inspired me to make it. Both my older brother, Creighton, and my younger brother, Kai, love Thai yellow chicken. Kai often orders it from a restaurant near his house, and Creighton asks me to make a spicy curry at least once a week.
I’ve made simple Thai Yellow curries before, but I’ve always served them with rice.
Of course, rice is delicious (we LOVE rice), but it’s expected, especially from me.
I wanted to create something different while still making a yellow curry, so I put on my thinking cap for a quick second and considered rice noodles.
I rarely cook with rice noodles, but when I do, I always try to make a note to use them more. They come out delicious when used in a variety of recipes!
Today I made them even more special by tossing the noodles in the yummiest garlic butter coconut sauce and combining them with chicken. It’s the most delicious bowl!
Now, on to the details
Step 1: to make the chicken
To keep this process simple and fast, I decided to bake the chicken in the oven. Toss the chicken with a shallot, yellow curry powder, black pepper, and chili flakes. Then add either ghee or oil, fish sauce (or use tamari/soy sauce), and honey. Slide the chicken to one side of the pan.
The vegetables go to the other side. I use asparagus, but broccoli works equally well.
Cook the chicken and vegetables on the same pan for 15 to 20 minutes just to get the chicken cooked and crispy.
While I love asparagus with this dish, you can really use whatever vegetable you have on hand. Broccoli or bell peppers would be my other top picks, but mushrooms would be great as well. Use whatever you’ve got!
Step 2: the garlic noodles
As the chicken is cooking, boil some rice noodles. While the noodles quickly cook, brown a bit of butter with lots of garlic. Then mix in creamy coconut milk and season the sauce with salt and pepper.
Add the noodles to the sauce and toss. SO GOOD!
For the noodles, I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, be sure to serve them right away.
Step 3: put it all together
The noodles should be cooked by the time the chicken is done. Then, combine everything together.
Spoon the noodles and sauce into bowls, then add the chicken and asparagus. Finish each bowl with a squeeze of fresh lime juice, fresh Thai basil, and green onions or cilantro.
Enjoy immediately – this is simple, quick-cooking, and delicious! It’s a great spring and summer dinner you can serve on busy weeknights or to entertain over the weekend!
Looking for other easy dinners? Here are some favorites:
Baked Honey Balsamic Chicken
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Creamy White Bean Lemon Pesto Orzo Soup
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Lastly, if you make this Thai Basil Chicken and Garlic Butter Noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thai Basil Chicken and Garlic Butter Noodles
Servings: 4
Calories Per Serving: 699 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound chicken breasts, thinly sliced
- 1 shallot, sliced
- 2 tablespoons yellow curry powder
- 1-2 teaspoons black pepper
- chili flakes
- 3 tablespoons ghee or extra virgin olive oil
- 2 tablespoons fish sauce or tamari (or use 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
- sliced green onions + limes, for serving
Instructions
- 1. Preheat the oven to 450° F.2. On a baking sheet, mix the chicken with the shallots, curry powder, pepper, and chili flakes. Toss to coat, then add 2 tablespoons ghee/oil, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with 1 tablespoon ghee/oil. Season with salt and pepper. 3. Bake for 15-20 minutes, until the chicken is cooked. Then toss with the Thai basil.4. Meanwhile, make the noodles. Melt the butter in a skillet set over medium heat. Add the garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the noodles with the sauce.5. To serve, divide the noodles among bowls and top with chicken and asparagus. Serve with additional basil, green onions, and limes. Enjoy!
Super tasty and surprisingly fast! We loved this. It had a ton of flavor and was super simple. I used cilantro in place of the basil because it was what I had in the fridge. Worked great! I made a slight mistake because I didn’t realize you were supposed to boil the noodles. I’ve never worked with rice noodles before and thought the sauce would cook them. I didn’t see where it said to boil them. But, I was able to add a little water to the pan and cook them! So happy ending.
Hey Abigail,
Thanks so much for making this recipe and your comment, love to hear that it turned out well for you! So sorry about the noodles! Xx
I enjoyed this recipe very much. I didn’t make it exactly because I didn’t have fish sauce. (I once did but tossed it due to having used it only one time). I substituted tamari + a touch of red wine vinegar and a bit more salt. I made it first with chicken and my husband and I both loved it. I had company a couple of nights later and used it as a marinade for oven roasted Argentinean Red Shrimp which I served with buttered wild rice and roasted julienne zucchini and carrots. BIH HIT! Everyone went home with the recipe. I also didn’t have access to Thai basil. SO, my dish has been named Basil Chicken with Garlic Green Onion Wild Rice!!!
Hey Susan,
Thanks so much for making this recipe and your comment, love to hear that it turned out well for you! Xx
I’m confused, I guess. What is Thai about this other than the Thai basil which is listed as being interchangeable with sweet basil? They taste wildly different. FYI, yellow curry powder is not typically used in Thai cuisine… and fish sauce is not interchangeable with tamari or soy. Please inform. Thanks!
My seven and seventeen year old sons loved this and my husband said it was so good he’d order it in a restaurant. I was a bit heavy handed in the spices and garlic and that helped with the flavor. The limes squeezed over at the end was a must to brighten the flavors.
Hey Lesli,
That’s awesome! I love to hear that your family enjoyed this dish and appreciate you giving it a try! xT