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We love these 20 Minute Red Curry Basil Garlic Oil Noodles on the busiest of nights. Homemade basil garlic oil with Thai red curry and frizzled scallions. All tossed with quick-cooking (and delicious) ramen noodles and ready in just about 20 minutes. Not only is this a healthy (vegan) noodle bowl, it’s delicious for nights you’re craving saucy noodles, but need them to be homemade – and quick.

Noodles in a bowl with chopsticks picking the noodles up out of the bowl

Lately, my family has been requesting a lot of chicken fried rice or quick stir-fries with a Thai-style sauce. Anything with a little soy and a touch of heat is their favorite. I don’t mind because most of these dishes are pretty quick. But after making chicken fried rice for the third time in one week, I needed a change of pace. 

Since they were still looking for something saucy and soy-based, I went the noodle route. Ever since I made chili oil noodles a few weeks ago, I’ve been into making noodles with an oil-based sauce. 

They’re so easy to do, and always so delicious. 

photo of green onions on plate with ginger and baisil

The noodles I’m sharing today are truly so super simple, but wow, the flavor is so delicious. I really wanted to incorporate some Thai basil flavors and use up all the fresh Thai basil I had in the fridge. 

Thai red curry paste with Thai basil and a few dashes of tamari (gluten-free soy sauce) is one of my favorite combinations. So I thought, “why not toss that up with some noodles?”.

These ended up coming together in just minutes and they really are so delicious. 

oil cooking in skillet

The details

The oil is the heart of this recipe. The noodles are, of course, important, but it’s really the oil that adds all the flavor. You’ll want to start out by warming together the sesame oil and green onions (or scallions, or shallots…what do you call them 🤷🏼‍♀️). Warm until the green onions are super fragrant and frizzled up. 

Basically, you’re frying the onions in the oil, which creates a really wonderful flavor. Once the onions are frizzled up, stir in the Thai red curry paste. Allow the curry paste to cook a minute or so to really intensify the flavors. 

over head photo of noodles in bowl

At this point, I start adding the garlic, ginger, and chili flakes to a bowl big enough to toss the noodles in. Then add lots of fresh Thai basil. If your grocery store doesn’t carry Thai basil, regular Italian basil works too. 

When the oil is ready, pour it over the garlic and basil. The heat from the oil will cook the garlic and you’ll immediately smell all the fresh basil. 

overhead photo of noodles in a bowl with chopsticks

The rest is simple. Boil the noodles. I love using Brown Rice Ramen (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they’re much healthier, gluten-free, and vegan. 

Toss the noodles with the oil and a bit of tamari, then serve them up warm! 

These saucy noodles are currently the go-to favorite. You can even include chicken for added protein. Sautéed mushrooms or greens would be delicious additions too! 

noodles in a bowl being picked up with chopsticks

Looking for other fun noodle recipes? Here are some favorites:

Crispy Sesame Garlic Chili Oil Noodles

Stir Fried Honey Ginger Sesame Noodles

Creamy Thai Turmeric Chicken and Noodles

Lastly, if you make these 20 Minute Red Curry Basil Garlic Oil 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!

20 Minute Red Curry Basil Garlic Oil Noodles

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Calories Per Serving: 303 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes. Lower the heat, stir in the red curry paste, cook 2 minutes.
    2. in a large bowl, mix the garlic, ginger, basil, cilantro, and season with chili flakes. Pour the hot oil over the herbs.
    3. Cook the noodles according to package directions, then drain. Toss the warm noodles and tamari/soy sauce with the oil.
    4. Serve the noodles with additional green onions.
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20 Minute Red Curry Basil Garlic Oil Noodles in a bowl with chopsticks

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    1. Hi Amanda,
      I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan