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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, this dish is delicious for nights you’re craving saucy noodles, but need them to be homemade – and quick.
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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.
The garlic chili oil noodles recipe 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.
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 ??♀️) on the stovetop. 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.
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 as garnish. 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.
The rest is simple. Boil the noodles according to package instructions. 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 vegetables and a fried egg would be delicious additions too!
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
Ingredients
- 1/2 cup sesame or peanut oil
- 1/3 cup green onions, sliced
- 1-3 tablespoons Thai red curry paste
- 3-4 cloves garlic, grated
- 1 tablespoon ginger, grated
- crushed red pepper flakes, to taste
- 1/2 cup chopped fresh Thai or regular basil
- 1/4 cup chopped fresh cilantro
- 4 squares brown rice ramen noodles, or 6 ounces rice noodles
- 1/3 cup tamari or soy sauce
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Wow, these were delicious! I used low-sodium soy sauce and followed the recipe as written. I added shredded chicken for some protein, and it was awesome. There’s definitely plenty for lunch today…hurry up lunchtime!!! Thank you!
Hi Amy,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Best flavors for Ramen I’ve ever had. Because I had broccoli and asparagus in bin, chopped up and sautéed and added Chicken b/c my husband doesn’t think it’s a meal w/o protein. GREAT ? ?
Hi Margaret,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Dear Tieghan,
this is a really great base for using up leftovers from our fridge. 🙂
We added mushrooms and shrimps. It was deliciously flavorful.
Best Regards from Bavaria
Stefanie
Hi Stefanie,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
I made this last night and it was a huge hit, even with my teenager who says he doesn’t like curry. 😉 It was just the right level of spiciness. We added some stir fried cabbage, broccoli, and carrots and everyone devoured every bite.
Hey Jennifer,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
Delicious! Followed the recipe with the exception of adding thinly cabbage that I lightly sauteed and reduced the tamarin. Looking forward to making it again soon. The whole family loved it.
Hey Maria,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
It wasn’t my personal favorite (but I’m pregnant and nothing is except Cheerios) but my husband DEVOURED 3 of the 4 servings. Came together really easily so it deserves all the stars 🙂
My only comment is to lean towards cooking the ramen for less time than you think. My brand said 3-4 mins so I went for 4 because it didn’t look “done” but by the time I mixed with the hot oil and served they were on the mushier side. Thanks, Tieghan!
Ps my husbands family is from Italy and his mom makes an olive oil pasta with garlic and olives. She’s old school and has no recipes so I would love to see if you can come up with one!
Hey Julie,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
This was really good and flavorful! Really salty though so I’ll do less soy sauce or low sodium soy sauce next time.
Hey Lexi,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Love these noodles! So flavorful and was such a hit for dinner this evening!
Hey Abi,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
I’m sure this would have been great just as written but stir-fried some veggies I needed to use up along with some shrimp and it was SO good. Thanks for another great recipe. We will be having your bolognese later this week as I put half in the freezer when I made it. Another winner.
Hey Donovan,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Is this something I can make ahead and reheat? If so, what is the best way to reheat?
Hey Sam,
Sure, I would just pop it in the microwave:) Please let me know if you have any other questions! xTieghan
So easy…and so good! Will make again and again! ?
Hey Ivana,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
Hello if I wanted to make shrimp with these noodles what spices do you think would go well to season them shrimp?
I made this the other night and just cooked the unseasoned shrimp in the same pan I had frizzled the green onions in sesame oil (after pouring it over the herbs) – it came out amazing!! I already bought more red curry to make it again ASAP
Thank you!great idea I will do that also.
Hey Kelley,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
Hey Amber,
I would just to s simple seasoning of salt and pepper. Let me know if you give the recipe a try, I hope you love it! xTieghan
These is now on rotation! Easy, incredibly flavorful and restaurant quality! We used sesame oil and one tbs of the red curry paste. It was perfection!
Hey Danielle,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
We thought this was delicious! I made it according to the recipe, with sesame oil, 3 tbsp. red curry paste, 1 tsp. red pepper flakes and low sodium soy sauce, except for using 10 ounces of noodles instead of 6 (which I don’t think would have been enough for all that oil). Definitely one I’ll be making again! And in response to a previous commenter, I’ve never been paid for a positive review on this site, of which I’ve written many because the recipes are just that good.
Sorry, I forgot to rate it!
Thanks again Helen!!
Hey Helen,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! Thanks for your kind message:) ☘️xx
I used 1/2 sesame oil, not peanut, and the 1/3 soy sauce, and it was WAY too salty. Maybe I’ll try peanut oil and less soy sauce next time!
Hi Sarah,
Thanks for giving the recipe a try, so sorry to hear it was salty for you! Next time, try low sodium soy sauce! xTieghan