Next Post
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa.
This post may contain affiliate links, please see our privacy policy for details.
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.
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 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.
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.
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.
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!
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
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.
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.
A solid miss! The sauce? Good. The noodles? Nope. The clumping, a huge ball of noodle? Looks nothing like your picture.
Your recipes are not up to par.
Hi Leslie,
Sounds like you really just don’t like my recipes:) If I can help in anyway I would be more than happy to if you can be more specific on the issues you had with this dish. I hope you have the best weekend!! xTieghan
For my gluten free, dairy free family this was a big hit! I added shrimp for the men, maybe I will add some veggies next time! First time I. Add it, forgot the soy sauce and it wasn’t missed.
Hey Lisa,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your feedback!! I love to hear that it was enjoyed:) xxT
Noodles were good. I felt they were kinda greasy and I may cut back on the sesame oil next time. I add broccoli and water chestnuts to lighten it up a bit. I saw someone here said they used lime juice. I tried that and it helped a lot with the greasy feeling. Would be great with a protein, may try another time.
Hey Sarah,
Thanks so much for giving the recipe a try, so sorry to hear it was not enjoyed. Let me know if there is any way that I can help for next time! xTieghan
Love this recipe!! I’ve made it several times and added chicken or shrimp. My husband and I love it and could honestly eat it weekly!
Hey Chessa,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Have a great weekend!☀️ xx
So easy and so delicious! I added some chicken based on other comments but can’t wait to make it again
Hey Sarah,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
My two boys are moving out in august to college apartments for the first time, and this was our first “cooking class” of the summer. They both loved it and felt like they could do it on their own. I’ll be sure to try the other noodle recipes with them before school starts! Many of your recipes are staples for our family over the past few years. Thank you so much!
Hi Allison,
Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan
Loved it. Used fresh Thai chili peppers instead of red pepper flakes. Also added lime. It was great.
Hi Brita,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
Really love this recipe overall! Have made it twice now and here are my tips:
– definitely use low sodium soy sauce or reduce soy to taste
– to cut back on the oily-ness I reduced the sesame oil some and then added a bit of homemade chicken bone broth to make it saucy.
– added shredded roast chicken
– sautéed the garlic and ginger with the green onions to bring out the flavor
– use more red curry paste for more flavor and squeeze lime on top
(A good recipe to make the week you roast a chicken)
A great base recipe that you can tweak to your liking
Hey there,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx
I neglected earlier to rate this when I commented. 5 stars.
Thanks again Susan!!
This was an excellent recipe. We also added roasted cashews based on another review and it was a great crunchy addition! I always cook with low sodium soy sauce and it was not too salty at all.
Hi Susan,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT
Made this wonderful meal twice in one week! The first time, I thought it was a bit salty, too. But, my husband and brother did not agree. The second time, I added chicken and added less Tamari. It really is to preference (maybe a bit too light handed the second time…). I could literally eat this every week! Also, the second time, I learned to double the recipe!
Hey Lisa,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
Definitely too salty as is. Added 1 and 2/3 cups of water and it was good. This probably isn’t a recipe to serve to guests as it reads.
Hey Kristina,
Thanks for giving the recipe a try, so sorry it was salty for you! xTieghan
I really liked it but I second that it was really salty. I also felt like it was missing some sort of acidity — maybe that could help cut down the saltiness?
Hi Mason,
Thanks for giving the recipe a try, sorry about the salt! Next time, try using coconut aminos in place of the soy sauce. I hope this helps! xTieghan
We loved it but so salty
Hi Florence,
Thanks so much for giving the recipe a try, sorry about the saltiness! xTieghan
We live this with shredded chicken and cashews added
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