Recipes and Cooking Spicy Basil Noodles with Crispy Fried Eggs Be the first to rate & review! Inspired by the Thai version of pad kra pao, a stir-fry made with holy basil, this recipe makes use of fresh basil almost like a green vegetable. Crispy fried eggs add richness and another layer of flavor to this colorful and aromatic dish. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on June 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Total Time: 30 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients cup oyster sauce 2 tablespoon reduced-sodium soy sauce 2 tablespoon fish sauce 2 teaspoon sugar 8 ounce dried bean thread noodles 4 tablespoon vegetable oil 1 pound ground pork, turkey, or chicken 4 cloves garlic, minced 1 - 2 fresh serrano peppers or 2 to 4 fresh Thai peppers, thinly sliced* cup thinly sliced onion 4 ounce green beans, trimmed and cut into 1-inch pieces 1 medium red bell pepper, cut into thin bite-size strips 1 cup coarsely chopped fresh basil 6 eggs Black pepper Fried basil leaves** or chopped fresh basil Directions For sauce, in a small bowl combine oyster sauce, soy sauce, fish sauce, and sugar. Cook noodles according to package directions; drain. In a 12-inch wok or skillet heat 2 Tbsp. of the oil over medium-high. Add ground meat; spread in an even layer. Top with garlic and serrano peppers. Cook, without stirring, 2 minutes or until meat is browned on bottom. Stir to break up meat. Add onion and green beans; cook and stir 1 minute more or until meat is no longer pink. Add bell pepper, 1 cup basil, noodles, and sauce. Cook until basil is wilted and some of the sauce is absorbed, tossing gently. Remove from heat; cover to keep warm. In a 10-inch nonstick skillet heat remaining 2 Tbsp. oil over medium-high. Add eggs; cook, without turning, 4 to 5 minutes or until whites are set, yolks are jammy, and edges are lacy and starting to brown, spooning oil over whites as they cook. Season with black pepper. Serve noodle mixture topped with crispy fried eggs and fried basil leaves. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. **Fried Basil To fry basil leaves, in a 6-inch skillet or small saucepan heat 3 Tbsp. vegetable oil over medium. Add fresh basil leaves, a few at a time, and cook 1 to 2 minutes or until light brown and crisp. Remove with a slotted spoon and drain on paper towels. Rate it Print Nutrition Facts (per serving) 517 Calories 29g Fat 41g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 517 % Daily Value * Total Fat 29g 37% Saturated Fat 8g 40% Cholesterol 240mg 80% Sodium 1323mg 58% Total Carbohydrate 41g 15% Total Sugars 4g Protein 21g Vitamin C 31.2mg 156% Calcium 76mg 6% Iron 2.2mg 12% Potassium 600mg 13% Folate, total 55.2mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.