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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. I love the Thai flavors in this recipe.
Of course, rice is delicious (we LOVE rice), but it’s expected, especially from me.
Ingredients
- Chicken breasts
- Shallot
- Yellow curry powder
- Black pepper
- Chili flakes
- Ghee or extra virgin olive oil
- Fish sauce or Tamari (or soy sauce)
- Honey
- Asparagus or broccoli
- Rice noodles
- Salted butter
- Garlic
- Canned coconut milk
- Thai or sweet fresh basil
- Sliced green onions + limes
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. There you have it, quick-cooking chicken with plenty of flavor.
While I love asparagus with this dish, you can really use whatever vegetable you have on hand. Broccoli or fresh bell peppers would be my other top picks for the vegetable stir-fry portion, but mushrooms would be great as well. Use whatever you’ve got!
Step 2: the garlic noodles
As the chicken is cooking over medium high heat, 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!
For leftovers the next day for lunch, steamed white rice or coconut rice would be excellent with this Thai chicken. For an extra bite, incorporate spicy Thai chili sauce and roasted raw cashews. There are so many different ways you can make your own spin on this delicious Thai-inspired dish!
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.
Watch the How-To Reel
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!
This post was originally published on May 1, 2024
Made this delicious dish for dinner tonight! Used broccoli annd regular onion (was out of shallots). Incredible flavors and VERY easy! Thanks, Tieghan!
Hey Bernadette,
Happy Thursday! Thanks so much for trying this recipe, I’m so glad to hear it was enjoyed! Xx
The chicken was great – I used breast meat and followed the instructions exactly, with tamari sauce.
The veggies and noodles – I used broccoli and rice noodles – could go for a bit more flavor.
My 13 year old son came back for seconds for the chicken and veggies, but said “there is something missing in the sauce” – so we will play around with it.
Otherwise – great recipe, and will be a go to way to season chicken for other meals!
Thanks so much, Kaylee! So glad to hear that this turned out well for you and your family enjoyed it! xx
This is your best recipe yet! I love all of your recipes (I’ve probably made a hundred of ‘em lol) but this one gets the gold! 🏅
Thanks so much:) I’m so glad to hear that this recipe was enjoyed and appreciate you making so many dishes! xT
Made this tonight. The flavors are good, but there wasn’t enough sauce for the rice noodles. Overall, dry dish.
Hi Barbara,
Thanks for trying this recipe and sharing your feedback, sorry to hear you found the noodles to be dry. xx
Wow. Once again, so good. Loved the flavor combos.
Hi Sarah,
Wonderful!! Thanks a lot for trying this recipe and your comment, love to hear that it was enjoyed! x
Do you cook the noodles before you make the garlic butter sauce or cook the noodles in the sauce? Thanks!
Hey Kate,
Yes, you will want to cook your noodles according to the packages instructions:) Please let me know if you have any other questions, I hope you love this recipe! xT
Delish! The sauce is yummola! I used broccoli, and a mix of chicken breast and thigh. I will definitely make this again
Hey Shannon,
Thanks so much for trying this recipe and your feedback! Glad to hear it was enjoyed:) xT
This was delicious 😋. I didn’t know how to measure out the noodles so I cooked too much for the amount of sauce. And for some reason we are short fresh basil here so I used the dried basil and only used a 1/4 cup. Would have been too much otherwise. Thanks for the recipe 😊
Hey Crystal,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx
Just finished eating this. It was absolutely amazing. I haven’t even cleaned up the kitchen, but had to leave a review before I forgot. A recent fave!
Thanks so much, Kylie:) Love to hear that this recipe was a hit, I appreciate you making it! xT
Where does the coconut milk come in? I missed it in the instructions?
Hi Jill,
The coconut milk is added in step 4. Please let me know if you have any other questions! xT
Is yellow curry powder the same thing as regular curry powder? Mild or medium? Thanks!
Hey Jane,
Yes:) I like to use mild. Please let me know if you give this recipe a try, I hope you love it! xT
Yum!!! Another win! I found it through the email subscription and have been waiting to make it all week! The chicken is incredible and so easy. Would maybe add a dash of curry powder in with the coconut milk next time. Will definitely be adding this into the rotation!
Hey Sam,
Happy Friday!! I appreciate you making this recipe and your comment, I love to hear that it turned out nicely for you! Xx
We had this for lunch today. I did a tofu version for vegetarian in our house, I had udon noodles as that is all I had. Anyway it’s delicious, my youngest ate two bowls of it.
Hey Gemma,
Awesome!! So glad to hear you were able to adjust the recipe to use the ingredients that you had on hand. Thanks so much for making it! xT
I made this tonight. The flavors were amazing. My only sort of fail were the noodles. How do you suggest preparing them before putting in the garlic/butter/coconut milk? Mine got mushy. Had to add about a cup of chicken broth. Should I have hydrated them first?? Thanks for the recipe!
Hi Kathy,
Thanks so much for trying this recipe and your feedback! Sorry to hear about your noodles. How did you use make your noodles? I just follow the packages instructions. I would try that next time. I hope this helps! xT
Made it tonight. It was pretty easy and oh so good!!! Yum!!!
Thanks so much, Pam:) So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
Another hit!!! Great flavor profile! I love the recipes that mostly come together on a sheet pan!
Hey Jenn,
Love to hear this!! Thanks so much for trying this recipe and your comment, so glad it was a hit! xT
Hello! Do I cook the noodles in water (using package instructions) before I put them in the coconut milk mixture?
Yes, that is correct:) I hope you love this dish!