Mains Recipes

Spicy Thai Basil Noodles

The Spicy Thai Basil Noodles at Thai Chili 2 Go were so good that I had to try making them at home. This recipe captures those same delicious flavors and is easy to whip up in your own kitchen.

Start by cooking wide linguini noodles or wide rice noodles until they’re just right—tender but not mushy. While those are boiling away, slice up some carrots, jalapenos, bell peppers, and onions. Get them nice and thin so they cook evenly. For some added crunch and protein, air-fry a block of tofu until it’s crispy on the outside. If you don’t have an air fryer, you can bake or fry the tofu until it’s golden brown.

In a hot pan with a bit of oil, start stir-frying the onions until they’re soft and fragrant. Toss in the sliced carrots, jalapenos, and bell peppers next, cooking them until they’re tender but still have a little crunch. If you like things spicy, add a spoonful or two of sambal oelek for an extra kick. Once the veggies are just right, add the crispy tofu cubes to the pan. Mix in some Lee Kum Kee Vegetarian Oyster Sauce and a bit of Dark Soy Sauce for that savory umami flavor. Stir everything together until it’s all coated in the tasty sauce.

Now, toss in those cooked noodles and gently mix everything together. Finish it off with a handful of fresh Thai basil leaves, letting them wilt slightly in the warmth of the dish. Serve up your homemade Spicy Thai Basil Noodles hot, garnished with more basil if you like. It’s a dish that brings the flavors of Thailand right to your dinner table—perfect for a quick weekday meal or a cozy weekend dinner. Enjoy the spicy, savory goodness of this homemade favorite!

Make sure to checkout my other noodles recipes like Ginger Tofu Stir Fry Noodles, Spicy Miso Ramen and much more delicious recipes !!

Spicy Thai Basil Noodles

Course Main Course
Cuisine Thai
Keyword Air-fried Tofu, basil, noodles, spicy, thai, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 serving wide linguini noodles or wide rice noodles cooked according to package instructions
  • 2 tbsp oil vegetable or canola
  • 2 medium carrots sliced
  • 2 jalapenos sliced
  • 1/2 bell pepper sliced
  • 1/2 onion sliced
  • 1-2 tbsp sambal oelek optional, for extra spiciness
  • 1 block tofu air-fried and cubed
  • 2 tbsp Lee Kum Kee Vegetarian Oyster Sauce
  • 1 tbsp Lee Kum Kee Dark Soy Sauce
  • 1 cup fresh Thai basil leaves


  • Cook the noodles according to the package instructions, then drain and set aside.
  • Prepare the vegetables: Slice the carrots, jalapenos, bell pepper, and onion.
  • Air-fry the tofu: Cut the tofu block into cubes and air-fry at 375°F for 12 minutes or until golden and crispy.
  • Heat the oil in a large pan or wok over medium-high heat. Add the onion and stir-fry until it starts to soften.
  • Add the carrots, jalapenos, and bell pepper to the pan and stir-fry until the vegetables are tender but still crisp.
  • Add sambal oelek if desired, stirring well to combine.
  • Add the tofu cubes to the pan and stir-fry to heat through.
  • Add the Vegetarian Oyster Sauce and Dark Soy Sauce to the pan, mixing well to coat all ingredients evenly.
  • Combine the cooked noodles with the vegetables and tofu, tossing everything together until well coated.
  • Stir in the fresh Thai basil leaves and cook for an additional minute until the basil is wilted and fragrant. Serve hot and enjoy!


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