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Thai basil noodles, but make ‘em quicker, fresher, and way better than takeout. This recipe delivers chewy noodles, wok-seared aromatics, and a bold, basil-packed sauce in under 30 minutes—no waiting, no junk, just pure noodle bliss.
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If you've ever had vegan pad see ew, pad woon sen, or pad kee mao (vegan drunken noodles), these are like its slightly less complicated cousin.
Still packed with wok-kissed goodness, still bringing the fire with bird’s eye chilies, but, like my Thai basil fried rice and Thai basil eggplant, it’s obviously leaning hard on that fresh, fragrant basil. And unlike takeout, you get to control the spice, the sweetness, and—most importantly—pile on as much fresh and fried basil as your heart desires.
So, get ready to heat up that pan and let’s make some noodles worth slurping!
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🥰Why you’ll adore this vegan basil noodles recipe
✊ Vegan AF & GF: Like all of my vegan Thai recipes, no critters were harmed, and no flavor was sacrificed. That deep umami? Comes straight from vegetarian oyster sauce and tamarind, keeping the shrimp paste and fish sauce where it belongs (inside the shrimp and the fish…)
🛒 No Wild Goose Chase: Everything here is a quick grab from any well-stocked grocery store or Asian market. Can’t find pickled green peppercorns? No stress, you can 100% make this without them.
✅ Tested and Approved Worldwide: After dialing in every detail, like all my vegan recipes, I had a whole crew of hundreds of recipe testers whip this up in kitchens around the globe. Safe to say it slaps, so you know it’s solid.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🌿Thai basil noodles Ingredients
Wide Noodles
While you can make this recipe with just about any kind of noodle, I really love it made with fresh Shanxi Planed noodles the most.
If you need a GF option, go for the same wide rice noodles you’d use in Thai peanut noodles. Want something thinner? Vermicelli rice noodles (like the kind in pad mee or bihun goreng) work too, and bonus—they don’t even need boiling, just soaking.
Vegetarian Oyster Sauce
Vegetarian oyster sauce brings that deep, savory umami punch—no innocent mollusks required. It’s the secret weapon for layering flavor in Thai dishes, making everything taste a little more wok-kissed and legit.
No veg oyster sauce on hand? Swap in hoisin or kecap manis for a sweet-savory alternative that still gets the job done.
Got leftover veg. oyster sauce, and no clue what to do with it? Use it in tom yum fried rice, Thai spring rolls, green curry fried rice, or tofu larb salad.
Tamari
A gluten-free soy sauce that brings the salty, savory vibes we need. Tamari is smoother and less salty than regular soy sauce, making it a go-to for balancing flavors. If gluten isn't your nemesis, regular soy sauce, including Nama shoyu works just fine in this recipe. If you want a soy-free alternative, use coconut aminos.
Tamarind Concentrate
Tamarind concentrate adds a subtle sourness that makes the flavors pop. Can't find it? Blend tamarind pulp with a little boiling water and use that in its place.
Shallots
These add a mild, sweet depth to our stir-fry, caramelizing beautifully to enhance the overall flavor, though they probably make me cry even worse than normal onions. Red onions can step in if shallots are playing hard to get.
If you have extra leftovers after making this, whip up some sambal dabu dabu or sambal matah with them.
Pickled Green Peppercorns (Optional)
Pickled green peppercorns bring a briny, floral heat that takes this dish to the next level. They’re a staple in Thai cooking, adding a punchy, slightly fermented bite that black pepper just can’t match in recipes like pad ped. Can’t find any? Just leave them out.
Chinese Broccoli
Chinese broccoli brings a perfect balance of tender leaves and crunchy stems, adding bite to every noodle pull. If you’re fresh out, broccolini or even regular broccoli—the same kind you’d toss into vegan red curry are great in this too.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Pad Kee Mao
Want a spicier, bolder noodle dish with lots of bells and whistles? My vegan drunken noodles are a Thai street food favorite.
Pad Woon Sen
Pad woon sen is made from glass noodles and has a pretty darned delightfully bouncy chew with killer stir-fried flavor and crisp veggies.
📖How to make Thai basil noodles
Nail these vegan noods on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Hydrated for Danger:
If using rice noodles, submerge the rice noodles in warm water for 30 minutes until they’re softened but still slightly firm. Drain and set aside.
If using fresh wide wheat noodles, like Shanxi Planed noodles, add them to salted boiling water, give them a stir, and let them cook for just 4-5 minutes. Drain and rinse thoroughly with cold running water.
Step Two
Calculated Whisk:
Whisk together the vegetarian oyster sauce, tamari, sugar, tamarind concentrate, and water in a small bowl until fully combined.
Step Three
Ready Shallot, Here I Come:
Heat olive oil in a wok or large pan over medium-high heat. After 90 seconds, add the shallots and stir-fry for 3-4 minutes until lightly golden.
Step Four
Big Trouble in Little Chili:
Stir in the garlic and bird’s eye chilies, cooking for 30 seconds until fragrant.
Step Five
Veg Zeppelin:
Add the carrots, pickled green peppercorns (if using), and Chinese broccoli. Stir-fry for 3-4 minutes until the broccoli stems are just tender.
Step Six
The Noodlyweds:
Turn the heat to high, add the drained noodles, and pour in the sauce. Stir continuously for 2-3 minutes until the noodles are evenly coated. Add Thai basil and cook for 30-60 seconds until wilted. Remove from heat.
Step Seven
I Believe I Can Fry:
Heat 1 inch (2.5 cm) of oil in a small pan over high heat. After 2 minutes, add the Thai basil leaves and fry for 2-4 seconds until crisp. Transfer to a towel-lined plate.
✅ The fried basil is totally optional, but I think it makes these noodles way more awesome, so I hope you give it a go!
Step Eight
You’ve Been Served:
Plate the noodles immediately with optional garnishes like bird’s eye chilies, cilantro, and fried basil.
💡Serving Ideas
Pair these Thai basil noodles with a few solid sidekicks to make it a full-on feast.
A plate of vegan lumping shanghai or goi cuon make a great starter to serve with sweet chili sauce or Thai salad dressing.
A hot bowl of tom kha soup or vegan tom yum soup will give you just the amount of soup you need in your life without making the meal too heavy.
Need more veggies in your life? Who doesn’t? Pak boong, or some Thai green papaya salad might be just the thingy you need to make your food pyramid face the right way up.
👉Top tips
- Don’t Overcook Those Noodles: You gotta hit that sweet spot with fresh wheat noodles—parboil quickly, just enough to get that perfect al dente bite. You’re looking for chewy, not mushy. Once they're par-cooked, toss 'em in the wok and let ‘em finish cooking with the sauce.
- Rice Noodles Done Right: Making this withice noodles? No boiling folks, unless you are using the super thick ones. Just soak them in hot water till they’re pliable but still holding their ground. You want ‘em soft, but not falling apart.
- Use a Pan with High Sides: A wok or Dutch oven with high sides helps prevent spills and splatters when you’re tossing those noodles. Trust me, cleaning up a stovetop mess is NOT how you want to spend the rest of your evening.
🤷♀️ Recipe FAQs
Oh, absolutely. Thai basil isn’t just a basil in a fancier outfit. It packs a subtly anise-like flavor with a mildly spicy aroma, thanks to compounds like anethole (the same stuff that gives licorice its kick). Regular basil, on the other hand, is sweeter and milder. So, swapping in Thai basil for the real deal is what takes your dish from “meh” to “wow,” giving it that distinct, authentic Thai flavor you’re looking for.
While traditional Thai dishes might include chicken, beef, pork, or shrimp, we keep things plant-based around here because animals are to be loved, not eaten. If you're craving that meaty texture, you can easily add in some fried tofu, soy curls, pan fried bits of vegan chicken or even rock out with some canned mock duck.
Noodles can stick if they're overcooked or not stirred properly during cooking. To prevent this, cook them until just al dente and toss them immediately with sauce or a bit of oil.
NOOOO. Don’t even think about it. Once frozen, those noodles lose their chewy magic, the basil wilts into a sad, green blob, and you’re left with a mushy, unappetizing disaster. Trust me, if you freeze these you will be the laughing stock of the noodle galaxy and the admiral of the Spaghetti Federation will blow up our planet with a laser. Please don’t let that happen to this planet because you just wanted to save some time on meal prep. It’s a bad trade-off.
❄️Refrigerating:
Keep leftover Thai basil noodles in an airtight container in the fridge for up to 4 days. Make sure they’ve cooled completely before storing to prevent excess moisture buildup.
🔥 Stovetop reheating:
Heat a pan over medium heat and add a splash of water or oil. Toss in the noodles and stir-fry for 2-3 minutes until heated through. If they seem dry, add a little water or a tiny splash or oil.
⚡️ Microwave Reheating:
Place the noodles in a microwave-safe bowl with a damp kitchen towel on top to keep them from drying out. Heat in 30-second bursts, stirring in between, until warm. Add a splash of water if needed to loosen them up.
✌️You'll love these vegan Thai recipes too:
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Thai Basil Noodles
Equipment
- wok optional
Ingredients
Noodles:
- 1 lb. fresh wide noodles or 400 grams dried
Stir-Fry Sauce:
- ¼ cup vegetarian oyster sauce
- 1 tablespoon tamari
- 3 tablespoons brown sugar coconut sugar, or palm sugar
- 2 tablespoons tamarind concentrate
- 2 tablespoons water
To Stir-Fry:
- 3 tablespoons olive oil
- ½ cup shallots or red onions, diced
- 1 teaspoon garlic minced
- 3 bird’s eye chilies
- ½ cup carrot julienne cut, or sliced
- ¼ cup pickled green peppercorns cut into 1 cm. sections (optional)
- 1 ½ cups Chinese broccoli chopped
- 1 ½ cup Thai basil leaves
Optional Fried Basil to Garnish:
- ¼ cup Thai basil leaves
- canola oil vegetable oil, or sunflower oil (for frying)
Other Optional Garnishes:
- Bird’s eye chilies thinly sliced
- Cilantro leaves
Instructions
- If using rice noodles, submerge them in warm water for 30 minutes until softened but still slightly firm. Drain and set aside. For fresh wide wheat noodles, cook them in salted boiling water for 4-5 minutes, stirring once. Drain and rinse thoroughly under cold running water.
- In a small bowl, whisk together the vegetarian oyster sauce, tamari, sugar, tamarind concentrate, and water.
- Heat olive oil in a large pan or wok over medium-high heat. After 90 seconds, when the oil is hot, add the shallots and cook for 3-4 minutes, stirring frequently, until lightly golden.
- Add the garlic and bird’s eye chilies, stirring for 30 seconds until fragrant.
- Add the carrots and pickled green peppercorns (if using), and the Chinese broccoli. Sauté for another 3-4 minutes until the stems are just tender.
- Increase to high heat and add the drained noodles. Pour in the prepared stir-fry sauce and toss everything together, stirring continuously for 2-3 minutes, until the noodles are evenly coated and heated through. Stir in the Thai basil leaves and cook for 30-60 seconds until just wilted. Remove from heat.
- To make fried basil for garnish, heat 1 inch (2.5 cm) of oil in a small pan over high heat. After 2 minutes, when the oil is hot, carefully add the Thai basil leaves and fry for just 5–10 seconds until crisp. Use a slotted spoon to transfer them to a kitchen towel-lined plate.
- Serve the noodles hot, garnished with additional bird’s eye chilies, cilantro leaves, and fried basil, if desired.
Notes
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Meg says
Oh my goodness! This is next level! So so quick, so so simple and so so delicious! The balance of flavours was incredible, and work so well together. The heat from the chilli is balanced by sweetness of the tamarind and the pop of the peppercorn is a delight. I didn’t fry the Thai basil, but sprinkled liberally. A fabulous dinner. Thank you Chef Adam