Spicy Thai Chicken and Veggie Noodles
Spicy Thai Chicken and Veggie Noodles – the best and easiest way to make Thai style noodles, loaded with veggies and chicken. Perfect for a busy weeknight!
With Thanksgiving out of the way, I’m sure you’re fed up with turkey and stuffing and sweet potato casseroles and all that, and I’m right there with you. Which is why I went for some Thai style noodles. I did use cooked chicken breast, but if you have some of that leftover turkey, that would be a great use of it here in place of the chicken.
But let’s talk noodles, my friends. 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.
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.
Start by sauteing the mushrooms, I like mine a bit browned, so I cook mine a bit longer until they have the color I’m looking for. Then you simply add the peppers and garlic, cook for a couple more minutes then add the chicken or turkey, or whatever protein you decide to go with, just make sure it’s cooked.
The sauce is very simple to make as well, basically you just whisk all the sauce ingredients together and pour it over the chicken and veggies. Next you add the noodles and let it cook for a couple more minutes. The noodles, although cooked, will soak up all that flavorful sauce and give you some tasty noodles.
Top with chopped green onions and chopped peanuts and dinner is served!
You can’t get any easier than this and is it ever delicious! I made this 2 days in a row. We ate the whole thing in one sitting, and we love it so much I just had to make it again the next day.
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Spicy Thai Chicken and Veggie Noodles
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 4
Spicy Thai Chicken and Veggie Noodles - 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 cooked chicken breast 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
- 1/2 cup soy sauce low sodium
- 3 tbsp brown sugar
- 1 tbsp Sriracha sauce
- 1 tsp red chili paste
- 1 tsp ginger minced
Instructions
- Cook the Asian style noodles according to package directions.
- 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.
- In the meantime whisk all the sauce ingredients together in a medium size bowl and set aside.
- 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 with chopped green onions and peanuts.
Recipe Notes
You can increase or decrease the amount of sriracha/ chili paste called for to suit how spicy you'd like the dish to be. You can use whatever type of chicken you have handy, or just use veggies. This recipe will work for any type of Asian style noodles. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. ★ Did you make this recipe? Don't forget to give it a star rating below!
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%)
Nutrition Facts
Spicy Thai Chicken and Veggie Noodles
Amount Per Serving
Calories 603 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 59mg20%
Sodium 1529mg66%
Potassium 687mg20%
Carbohydrates 91g30%
Fiber 4g17%
Sugar 12g13%
Protein 32g64%
Vitamin A 1175IU24%
Vitamin C 68.4mg83%
Calcium 65mg7%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Diana says
Super delicious and easy to make!
banazer noor says
I TRY LAST NIGHT MY KIDS SAY YUMMY.
Ginger says
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.
Regina says
Made this tonight 12-17-18. And OMG this tastes amazing !!! Legit perfect amount of spicy ! Def will make again and again.
Polly says
Can you use beef instead?
Joanna Cismaru says
Absolutely!
Troy LaPierre says
WOW what a great recipe!
The sauce is the clincher.
Went with different veggies instead of peppers used shredded carrots green beans and bean sprouts.
To die for tks so much for sharing.
Andrea says
My only problem with this recipe is IT’S NOT SPICY! How can it be spicy with 3 tablespoons brown sugar. I don’t whether I should use less sugar or more Sriracha/red Chile paste. It’s good, but definitely not spicy.
Joanna Cismaru says
Sugar doesn’t affect the level of spiciness, so I would suggest adding more chili paste to your preference.
Jean says
This was so good! I meant to take a picture but it smelled so good we couldn’t wait. This recipe is easy I added broccoli as my husband doesn’t l like peppers.
Kirstie says
This was amazing! I can’t stop telling people about it! It was more spicy the first night but as leftovers the spice mellowed out. You seriously won’t regret making this and it’s so easy!
Joanna Cismaru says
Yay! So glad you liked it!
Kim Beaulieu says
Trying this one this week. So excited to make this.
Fenne Kieken says
Thanks Kim!
Brittany says
I made it tonight and it was a hit!!! Thanks for recipe!
Fenne Kieken says
So glad you tried the recipe and liked it!
Lori says
if you were to substitue the peppers in this recipe what would you use instead?
Fenne Kieken says
You could use any vegetables you like. Baby bok choy or broccolini or asparagus or sliced zucchini. try whatever you like and make it your own.
Pina Diana says
Can i leave out the red chili paste? What can i repkace it with?
Joanna Cismaru says
You could, maybe use some crushed red pepper flakes instead?
Christine says
After one bite, my husband said “Oh yeah, you can make this again!”
Joanna Cismaru says
LOL Awesome, love to hear that!
Evelyn says
Made this tonight and it was DELICIOUS!!!! THANKS!
Tanya says
Loved this quick and easy dinner recipe! Made it for my two very picky kids and they loved it. I used a “cheater chicken” which saved time and thought the sauce was just right with flavor and heat.
jo says
Glad you liked it Tanya. 🙂
deb says
If you would like this less spicy, as in not too hot but still flavourful what would you suggest to reduce? The Sriracha sauce or the red chili paste? Thanks Jo, love your recipes!
jo says
I would probably reduce the Sriracha sauce, taste the sauce first and if it’s not too spicy add a tsp of Sriracha sauce.
Liz says
Love this recipe. Thank you.
jo says
My pleasure Liz 🙂