A savory Thai-inspired basil noodle stir-fry that fuses Chinese-style noodles with the bold garlic-chili-basil aroma of Gapao and Pad Kee Mao. Chicken, egg, and crisp vegetables meet a simple soy-oyster sauce, finished with a generous handful of fresh basil for maximum fragrance.
The secret is high heat and speed: sear garlic and chili just until fragrant (don't burn them, or it turns bitter), keep vegetables crisp with a quick toss, and add the basil last, off the heat, so it wilts without losing its aroma or color. A few light char spots on the noodles add smoky depth — cook in smaller batches for the best wok-hei flavor. Simple ingredients, huge impact!
The secret is high heat and speed: sear garlic and chili just until fragrant (don't burn them, or it turns bitter), keep vegetables crisp with a quick toss, and add the basil last, off the heat, so it wilts without losing its aroma or color. A few light char spots on the noodles add smoky depth — cook in smaller batches for the best wok-hei flavor. Simple ingredients, huge impact!
Ingredients
- Chinese-style noodles (dried or frozen) — 2 servings (dried: approx. 150–180g, adjust after boiling)
- Chicken thigh (or breast, or shrimp) — 150g, thinly sliced
- Eggs — 2 (approx. 50g each)
- Garlic — 2–3 cloves, minced (approx. 10–15g)
- Green chili — 2–4 pieces (adjust to taste), sliced diagonally (approx. 8g each)
- Onion (or red onion) — 1/4, thinly sliced (approx. 40g)
- Green bell pepper or capsicum — 1/2, julienned (optional, for color) (approx. 60g)
- Tomato — 1 small, cut into wedges (approx. 90g)
- Fresh basil — a handful (about 20–30 leaves) (approx. 10g)
- Vegetable oil — 2 tablespoons (approx. 28g)
Cooking Steps
- Boil the noodles according to the package instructions, then drain and toss lightly with a little oil to prevent sticking.
- In a small bowl, mix all the sauce ingredients together.
- Heat the oil in a wok or frying pan over high heat. Add the garlic and green chili, and stir-fry quickly until fragrant (be careful not to burn them).
- Add the chicken and stir-fry until it changes color.
- Push the chicken to one side of the pan. Crack the eggs into the empty space, scramble lightly, then mix everything together.
- Add the onion, bell pepper, and tomato, and stir-fry briefly.
- Add the boiled noodles and the sauce mixture. Toss everything together over high heat for 1–2 minutes, until the noodles are well coated (a few lightly charred spots add a nice smoky flavor).
- Turn off the heat, add the basil, and toss quickly until just wilted. Serve immediately.
