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Photo of Thai basil and chicken noodles by WW

Thai basil and chicken noodles

5 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Thai basil has more of a licorice flavour the traditional Italian basil. To retain its fresh flavour it should be added at the last minute.


Raw skinless chicken breast

500 g, thinly sliced

Fresh red chilli

1 whole, thinly sliced

Fresh lemongrass

1 piece(s), finely chopped

Fresh ginger

1½ tbs, finely grated


2 clove(s), thinly sliced


1 bunch(es), cut into 6cm lenghts

Choy sum

1 bunch(es), baby variety, cut into thirds

Fresh rice noodles

400 g, pad thai variety

Kecap manis

2 tbs, (Indonesian sweet soy sauce)

Fish sauce

2 tsp

Fresh basil

cup(s), Thai variety, leaves

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a wok with oil and heat over medium-high heat. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Reheat wok over medium-high heat. Stir-fry chilli, lemongrass, ginger and garlic for 3 minutes or until softened. Add broccolini and ¼ cup (60ml) water and stir-fry for 2 minutes or until just tender and most of the water has evaporated.
  3. Return chicken to wok with choy sum, noodles, kecap manis, fish sauce and ½ cup basil and stir-fry for 2-3 minutes or until heated through. Serve topped with remaining basil.


TIP: You can use regular basil or coriander instead of Thai basil.