• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Spicy Thai Chicken and Veggie Noodles

30 minutes
4.52 from 43 votes
38 Comments
Jump to RecipePrint Recipe
  • 392
  • 130
by: Joanna Cismaru
10.07.19

This post may contain affiliate links. Please read my disclosure policy.

This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!

Thai Chicken and Veggie Noodles in a skillet

There’s nothing I love more than a quick 30 minute meal that is packed with veggies, protein and noodles. I, for one, love noodles. I love them all, fat, skinny, and all different shapes and sizes. For others it may be a hot cup of cocoa, or a hot bowl of chicken noodle soup, while for others it could be their favorite cookie, or a spiced latte. But for me, nothing warms the cockles of my heart more so than a full bowl of noodles.

And I’m not being picky here, any kind of noodles will do. I could even eat plain noodles with a bit of Parmesan cheese on them. There’s just something super comforting to me about noodles. So if on a cold winter night you like to sit by your fireplace with a hot cup of cocoa, I love to sit by the fireplace with a full bowl of noodles. That’s just how I roll!

So let’s make some noodles. Hello my noodle friends. This dish is so easy to put together, you’ll want to forget all about takeout and you’ll be wanting to make this kind of dish every night for dinner. It’s packed with veggies, because let’s be healthy, lots of chicken and a yummy Thai inspired sauce. What more could a girl wish for? Or guy!

process of cooking veggies and chicken in a black skillet

Ingredients

Noodles

  • Noodles – any Asian style noodles will work, like rice noodles, udon noodles, ramen, etc.
  • Sesame oil – you can use olive oil if that’s all you have but I love the taste of sesame oil in this dish.
  • Mushrooms – lots of fresh cremini mushrooms. Regular white mushrooms will work as well.
  • Bell peppers – I chose a green and a red one, just for the different colors, but use whatever you have.
  • Garlic – I hardly ever make a dish without adding some garlic.
  • Seasoning – salt and pepper to taste
  • Garnish – green onions and some chopped peanuts.

Sauce

  • Chicken broth – use a good low sodium brand, we’ll get plenty of sodium from the soy sauce.
  • Soy sauce – I always use low sodium.
  • Brown sugar – to balance out the saltiness in this dish.
  • Sriracha sauce – or any hot sauce you prefer. If you’re not a fan of spicy food, feel free to omit it.
  • Red chili paste – for more heat and this also gives the sauce some nice red color as well.
  • Ginger – freshly minced ginger. Did you know you can store your ginger in the freezer in plastic wrap or a ziploc bag and when you need some just grate some up right from frozen. This way your ginger will keep for months.
Spicy Thai Chicken and Veggie Noodles cooking in a skillet

How To Make Spicy Thai Chicken With Veggie Noodles

  1. Cook noodles: Cook the Asian style noodles according to package directions.
  2. Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  3. Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  4. Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  5. Garnish and serve: Garnish with chopped green onions and peanuts.
Spicy Thai Chicken and Veggie Noodles in a skillet topped with peanuts

What Kind of Chicken Should I Use?

If you can shred it up, it will work! I usually use pre-cooked rotisserie chicken, which I just pick up at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem.

If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work; you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.

Other Additions

This dish is a perfect blank canvas for introducing whatever you’d like, so let’s get into it.

VeggiesProteinSauces
Shredded carrotTofuPeanut butter
BroccoliShrimpHoisin sauce
PeasPorkChili sauce
Shredded cabbageBeef

How To Store Leftovers

This spicy thai chicken will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.

a plate of Spicy Thai Chicken and Veggie Noodles with a set of chopsticks
More Must Try Recipes:

  • Pad Thai
  • Thai Red Chicken Curry
  • Pad See Ew
  • Skinny Thai Chicken Meatballs with Peanut Sauce
  • Crockpot Thai Chicken Thighs
  • Thai Chicken Salad
  • Easy Thai Steak Salad
  • Skinny Honey Soy Chicken Wings

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a plate full of spicy thai chicken and veggie noodles with chopsticks stuck in it

Spicy Thai Chicken and Veggie Noodles

4.52 from 43 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
This Spicy Thai Chicken and Veggie Noodles is super quick to prepare and ready in just 30 minutes from start to finish! The best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!

Ingredients

  • 12 oz Asian style noodles like rice noodles
  • 1 tbsp sesame oil
  • 6 oz mushrooms cleaned and sliced, I used cremini mushrooms
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 4 cloves garlic minced
  • 2 cups chicken breast cooked , cut in small pieces
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 4 green onions chopped
  • 1/4 cup peanuts chopped

For Spicy Thai Sauce

  • 1 cup chicken broth low sodium
  • 1/2 cup soy sauce low sodium
  • 3 tbsp brown sugar
  • 1 tbsp Sriracha sauce or any other hot sauce
  • 1 tsp red chili paste
  • 1 tsp ginger minced
US Customary – Metric

Instructions

  • Cook noodles: Cook the Asian style noodles according to package directions.
  • Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  • Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  • Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  • Garnish and serve: Garnish with chopped green onions and peanuts.

Recipe Notes

  1. You can increase or decrease the amount of sriracha/ chili paste called for to suit how spicy you’d like the dish to be.
  2. You can use whatever type of chicken you have handy, or just use veggies.
  3. This recipe will work for any type of Asian style noodles.
  4. This dish will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 603kcal (30%)Carbohydrates: 91g (30%)Protein: 32g (64%)Fat: 11g (17%)Saturated Fat: 2g (13%)Cholesterol: 59mg (20%)Sodium: 1529mg (66%)Potassium: 687mg (20%)Fiber: 4g (17%)Sugar: 12g (13%)Vitamin A: 1175IU (24%)Vitamin C: 68.4mg (83%)Calcium: 65mg (7%)Iron: 3.2mg (18%)
Course:Dinner, Lunch, Main Course
Cuisine:Thai
Keyword:asian noodles, spicy thai chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of steak and mushroom pie in a bowl
Previous Post
Steak and Mushroom Pie
chicken tamale casserole topped with slices of avocado and pomegranate seeds
Next Post
Chicken Tamale Casserole

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jack says

    February 2, 2021 at 8:26 am

    Hi i cannot get my hands on rice noodles, would egg noodles be fine?

    Reply
    • Jo Cooks Team says

      February 2, 2021 at 9:47 am

      Absolutely! The cook time may vary depending on the noodle, but you can use whatever you’d like!

      Reply
  2. Jessica herrera says

    October 21, 2020 at 4:04 pm

    5 stars
    We loved this recipe so much just added extra chili paste since we like really spicy

    Reply
  3. Rose says

    March 10, 2020 at 7:49 am

    5 stars
    I made this last night’s dinner for my employer and her family. They all loved it.
    It’s a hit says my employer.

    Reply
  4. Laura says

    February 4, 2020 at 10:36 am

    5 stars
    This dish was a HUGE hit in my house. My 11 year old has never met a noodle she didn’t like and she loved these.

    Reply
  5. Conchy Martinez says

    January 24, 2020 at 7:00 pm

    Really good recipe. Easy to make and delicious,

    Reply
  6. Wayne Peterson says

    December 11, 2019 at 8:08 am

    5 stars
    Super easy and delicious! I made it for my wife’s team meeting today and it was a big hit! Thank you Jo!

    Reply
  7. Dawne Feener says

    November 4, 2019 at 8:37 am

    5 stars
    This is a weekly staple in our home, I used the Mr Noodles (spicy) (3) and added one of the spice packets for an extra kick! I also added Broccoli & snow peas, Thanks so much for this recipe!

    Reply
  8. Michele says

    September 18, 2019 at 6:25 pm

    5 stars
    I made this tonight and it was delicious! I had broccoli florets but no mushrooms so I substituted the broccoli for the mushrooms.

    Reply
  9. Diana says

    June 14, 2019 at 7:16 pm

    5 stars
    Super delicious and easy to make!

    Reply
  10. banazer noor says

    April 28, 2019 at 6:08 pm

    5 stars
    I TRY LAST NIGHT MY KIDS SAY YUMMY.

    Reply
  11. Ginger says

    January 11, 2019 at 6:46 pm

    5 stars
    Yum! I left out the sugar and used half the noodles and sauce so there were lots of veggies. I also used peanut butter in the sauce instead of peanuts on top. This is definitely a keeper.

    Reply
Older Comments

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
honey soy chicken in a baking dish fresh out of the oven garnished with parsley.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

a stack of homemade tortillas

Mexican

chocolate magic cake slices sprinkled with cocoa powder and garnished with garnish.

Romanian

a bunch of naan on a cutting board garnished with parsley.

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

64661shares
  • 392
  • 130