Food for Soul

Thai Basil Sauce Noodles with Jammy Eggs

Thai Basil Sauce Noodles with Jammy Eggs

BY JESSIE YUCHENAugust 26, 2021



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Photo By Isa Zapata, Food Styling By Kat Boystova, Prop Styling By Allie Wist

For people within the Taiwanese diaspora in the United States, the scent of Thai basil is a reminder of the pungent and spicy basil you’ll find everywhere in Taiwan. The Taiwanese variety is quite hard to find in the States, but the more readily available Thai basil, which you can find at Asian supermarkets, is a good substitute. You can make these noodles with sweet basil if you can’t find Thai, but it will lack the same punch of grassy, spicy flavor.

Quick-frying the basil-garlic purée with rice wine brings out the fragrance of the herb and mellows the sharpest notes of raw garlic without completely muting them. The result is a savory, aromatic, licorice-scented green sauce that clings perfectly to wide noodles.

This topping combination is inspired by the traditional noodle stands you see everywhere in Taiwan. With crunchy fried garlic or shallots, mung bean sprouts, garlic chives, and an egg on top, this is a complete meal in a bowl that’s easy to execute on weeknights.

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What you’ll need


4large eggs (optional)

1head of garlic, peeled

3cups Thai basil

¾cup vegetable oil, divided

¼cup michiu tou or other rice wine

1tsp. sugar

1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

4garlic chives, cut into ½” pieces

2cups mung bean sprouts

4servings dried wide sliced noodles (such as Hsin Tung Yang; about 8 oz.)Store-bought fried garlic and chili crisp (for serving)


Step 1

If using eggs, bring a large pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water with slotted spoon; reserve pot with boiling water. Let eggs sit until just slightly warm, about 2 minutes.

Step 2

Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Slice in half and set aside for serving.

Step 3

Blend raw garlic, Thai basil, and ½ cup oil in a blender or food processor until a smooth paste forms.

Step 4

Heat remaining ¼ cup oil in a large skillet over medium. Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute. Remove from heat and season with more salt if needed.

Step 5

Return reserved pot of water to a boil. Cook garlic chives and bean sprouts until chives are bright green and sprouts start to turn translucent, about 1 minute. Using slotted spoon, transfer to a small bowl.

Step 6

Cook noodles in same pot until al dente, about 5 minutes. Drain noodles and transfer to pan with sauce. Using tongs, toss noodles to coat.

Step 7

Divide noodles among bowls. Top with bean sprouts, garlic chives, fried garlic, and reserved eggs (if using) and drizzle with chili crisp.

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