These Spicy Basil Noodles are packed with tender rice noodles, fragrant basil, and a deliciously spicy, savory sauce. Tossed with crispy tofu or your favorite protein, this quick stir-fry is perfect for a satisfying weeknight dinner.
Sweet Potato Noodles, Stir-Fried Noodles, and Ginger Noodle Soup are also great noodle recipes!
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What is Spicy Basil Noodles?
Spicy Basil Noodles is a bold and flavorful stir-fried dish inspired by Thai Pad See Ew, but with a Filipino twist. Traditionally, Pad See Ew is a savory Thai noodle dish made with wide rice noodles, dark soy sauce, and stir-fried protein. We took inspiration from this classic and infused it with Filipino ingredients and flavors, creating a unique dish that brings together the best of both cuisines.
Like Filipino Pancit Canton, this dish is stir-fried over high heat, but it leans toward a spicier and more aromatic profile, thanks to Thai basil, chili, and garlic. The addition of Filipino seasonings and local ingredients enhances the umami depth while keeping the dish vibrant and well-balanced.
Health Benefits of Basil
- Rich in nutrients – Contains vitamin K, vitamin A, and manganese, supporting bone health, vision, and metabolism.
- Powerful antioxidants – Helps protect cells from damage and support overall immunity.
- Antibacterial effects – Fights harmful bacteria and supports a healthy immune system.
- Supports heart health – May help lower cholesterol levels and improve blood circulation.
- Aids digestion – Helps reduce bloating, gas, and digestive discomfort.
- Reduces stress – Adaptogenic properties help the body manage stress and anxiety.
Substitutions
- Sriracha - Sambal oelek (for a chunkier texture), chili garlic sauce, or red pepper flakes with a dash of vinegar.
- Vegan oyster mushroom sauce - Hoisin sauce (slightly sweeter), soy sauce mixed with mushroom broth, or a blend of miso paste and tamari.
- Vegan fish sauce - Soy sauce mixed with lime juice, seaweed-infused water, or coconut aminos with a splash of vinegar.
- Extra-firm tofu - Tempeh (for a nuttier, firmer texture), jackfruit (for a shredded texture), or chickpeas (for a protein boost).
- Dry vermicelli noodles - Rice noodles (thicker texture), soba noodles (nutty flavor), or zucchini noodles (low-carb option).
Variations
- Chickpea – Swap tofu for chickpeas for a nutty, fiber-rich alternative
- Low-Carb - Replace noodles with zucchini noodles or shirataki noodles
- Extra Smoky - Add a dash of smoked paprika, chilli, white pepper, or liquid smoke for a deeper flavor
- More Veggies - Mixed in bell pepper, green onion
Storage
- Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce.
- Freezer: Not recommended, as the noodles can become mushy when thawed. If necessary, freeze the sauce separately and cook fresh noodles when ready to serve.
- Make-Ahead Tip: Cook the sauce and store it separately in the refrigerator for up to 1 week. Cook the noodles fresh and toss them with the reheated sauce for the best texture.
- Avoid Sogginess: If meal prepping, store cooked noodles and sauce separately. Combine just before eating to keep the noodles from absorbing too much liquid.
Ingredients
Listed below are all the ingredients you will need:
- soy sauce
- sriracha
- vegan oyster mushroom sauce
- granulated white sugar or brown sugar
- vegan fish sauce
- water
- ground cumin
- ground coriander seeds
- oil
- garlic
- extra-firm tofu
- dry vermicelli noodles
- thai basil or holy basil
See the recipe card for quantities.
Instructions
Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them. Let them soak for 10 minutes, then drain and set aside.
In a bowl, whisk together all sauce ingredients: soy sauce, Sriracha, vegan oyster sauce, sugar, vegan fish sauce, and water. Set aside now dark soy sauce.
In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.
Heat oil in a wok or large pan over medium-high heat. Then, add the crumbled tofu and fry until slightly browned.
Stir in the minced cloves garlic and sauté for another minute.
Next, add the drained vermicelli noodles. Then, pour in the prepared sauce and sprinkle the cumin-coriander mixture.
Stir-fry on high-heated large skillet for 2 minutes, ensuring everything is well coated.
Toss in the fresh Thai basil leaves and mix well. Let it wilt slightly before turning off the heat.
Transfer to a serving plate and enjoy immediately!
Hint: Reduce Sriracha if you prefer a milder dish, or add more for extra heat.
⭐ Top Tip
Overcooked noodles get mushy when stir-fried. Rinse them with cold water after boiling to stop the cooking.
A hot pan ensures smoky, slightly charred flavors and prevents sogginess.
Let the noodles sit in the pan for a few seconds between tossing to allow caramelization.
You can buy the noodles at your asian grocery stores.
FAQ
More Recipes
Craving soup instead? Here's some:
Spicy Basil Noodles
Ingredients
For the Sauce:
- 1½ tablespoons soy sauce
- 3 tablespoons Sriracha
- 3 tablespoons vegan oyster mushroom sauce
- 2 tablespoons granulated white sugar
- 1½ tablespoons vegan fish sauce
- ¼ cup water
For the Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
For the Stir-fry:
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 1 pack 8 oz / 224g extra-firm tofu, crumbled
- 3 bundles 5 oz dry vermicelli noodles
- 1 cup basil or holy basil
Instructions
Prepare the Noodles:
- Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them.
- Let them soak for 10 minutes, then drain and set aside.
Make the Sauce:
- In a bowl, whisk together the soy sauce, Sriracha, vegan oyster mushroom sauce, sugar, vegan fish sauce, and water. Set aside.
Prepare the Seasoning:
- In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.
Cook the Tofu:
- Heat oil in a wok or large pan over medium-high heat.
- Add the crumbled tofu and fry until slightly browned.
- Stir in the minced garlic and sauté for another minute.
Stir-fry the Noodles:
- Add the drained vermicelli noodles to the wok.
- Pour in the prepared sauce and sprinkle the cumin-coriander mixture over the noodles.
- Stir-fry on high heat for 2 minutes, ensuring everything is well coated.
Add the Basil:
- Toss in the fresh basil and mix well. Let it wilt slightly before turning off the heat.
Serve:
- Transfer to a serving plate and enjoy immediately.
Watch The Recipe Video!
Julius says
I already have basil leaves in the pantry, so what am I waiting for? Time to buy the other ingredients! 😂
Sweet says
This makes me crave noodles now huhuhu I'm gonna make some soon!
Cherry says
I'm not a fan of spicy food, but I like noodles, and this looks delicious. So I'd like to try this recipe soon! 🙂
Liz says
I love basil, especially in noodles. I think those are the best combos! Thanks, Lainey!
Dimple says
I remember making something similar to this before! This is great! Thanks SB!
Claire M says
I love both tofu and noodles!
Aira says
I just made the Spicy Basil Noodles from Simply Bakings, and it was absolutely amazing! The flavors were bold and well-balanced, with the perfect kick of spice complemented by the freshness of basil. I loved how easy it was to prepare—just a few simple ingredients, yet the result was restaurant-quality!
The recipe was clear and straightforward, making it perfect even for busy days. The combination of savory, slightly sweet, and spicy flavors made each bite so satisfying. Plus, the versatility of the dish allows for easy customization with different proteins or veggies.
If you're looking for a quick, flavorful, and comforting noodle dish, this is a must-try! I’ll definitely be making it again. 🌿🔥🍜
Ani says
Beautiful recipe, Lainey! Thank you so much for sharing!