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Spicy Thai Basil Chicken Noodle Bowl

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Yield: 24 servings

kikkoman products used:


Shallot Marinated Chicken:
3/4 cup fish sauce (nam pla)
1/3 cup sake rice wine
1 1/2 ounces minced shallots
6 pounds boneless, skinless chicken breasts, cut 1/4-inch thick strips

1 1/2 pounds dried rice noodles, 1/4 inch wide
1/2 cup vegetable oil
2 1/2 pounds red bell peppers, cut into thin strips
2 pounds thinly sliced red onions
3 ounces minced garlic
1 1/2 ounces ground dried mild chile pepper
1 1/4 cups Kikkoman Less Sodium Soy Sauce
1 cup water
1/2 cup fish sauce (nam pla)
2 ounces sugar
1 teaspoon black pepper
6 ounces coarsely chopped Thai or Italian basil
1/2 cup lime juice


To make Shallot Marinated Chicken: In large non-metal bowl, combine fish sauce, rice wine and shallots. Add chicken; cover and refrigerate up to 24 hours.

In hotel pan, cover noodles with hot water. Let stand 15 minutes or until tender. Rinse with cold water; drain. Cover and refrigerate.

In rondo, heat oil over high heat until very hot. Add bell peppers, onions, garlic and chile; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4 to 5 minutes or until chicken is no longer pink inside and bell peppers are crisp-tender. Add soy sauce, water, fish sauce, sugar and pepper; bring to a boil.

Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover and hold at 150°F in a food warmer until service.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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