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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: 376 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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Instructions

  • 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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Comments

  1. I’ve always struggled with Asian cuisine. It seems like no matter what I try, it never tastes restaurant quality. I just made this but added broccoli, mushrooms and Sriracha marinated tofu….and it’s the best Asian cuisine I’ve ever made.
    Kudos. Helluva recipe. New staple of the weeknight rotation

    1. Hi Mike,
      Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx

  2. 5 stars
    10/10 I love that it was so easy to make as well as so quick! I added broccoli, red peppers and some chicken. Delicious as always! Love all of your recipes! Thank you so much!!!!

    1. Hey Jennifer,
      Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT

  3. 5 stars
    10/10 would recommended. I actually halved it for my husband and I. Was so quick. It says spice w/ red pepper to taste. Should have tasted. Put too much but was still ??

    1. Hey Joanna,
      Happy Monday!! I really appreciate you trying this recipe out, I am so glad it was enjoyed! Have a great week:)

  4. 3 stars
    A hit with 2 of the 6 of us. For me it wasn’t a home run, but the flavors can be easily adjusted more to our tastes. Super fast, easy, not terribly hard to find ingredients—I ordered a lot off the from Thrive.

    1. Hey Kacey,
      Thanks for making this recipe and sharing your feedback, sorry to hear it wasn’t a fave! xTieghan

  5. Hi! My husband and I love this recipe; I’ve made it 3 times already. Recently when I got more sesame oil it was clear instead of dark brown. Does this matter?

    Also, any suggestions on making this quicker? (I have two babies & cutting the herbs takes a while)

    1. Hi Haley,
      Thanks for your review and trying this recipe out, I love to hear that you have been enjoying it! I’m sure the clear sesame oil will be just fine to use. Sorry, 20 minutes in the best I can do with this one! Have the best Thursday! ?xTieghan

  6. 3 stars
    I really wanted to love these but they weren’t edible for us. The sauce was salty, but I didn’t enjoy the flavor with the Thai curry paste. Maybe I put too much Thai paste? The recipe says 1-3 and I put a little less than 3. This is the first recipe that wasn’t a win for me, but I’ll keep trying them!

    1. Hi Shea,
      Thanks for giving the recipe a try, so sorry to hear it wasn’t enjoyed! I would try less thai curry paste next time, hopefully that will help! You could also use coconut aminos to cut down on salt. xTieghan

  7. This was super quick and easy. Next time I would add more curry paste and herbs, but even with the addition of chicken and veggies I had this prepped and on the table in less than 45 minutes. Great quick weeknight dinner!

    1. Hi Carrie,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

  8. 5 stars
    This is soooo good! My noodles came out just fine. I added broccoli and red peppers during the first step (cooking the green onions.) I just crave this flavor! Thank you!

    1. Hi Karen,
      Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??