Last updated on August 9th, 2018 at 03:48 pm
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.
Did you love this recipe? Try these!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Spicy Thai Chicken and Veggie Noodles
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.
Notes
Nutrition
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.
Made this tonight 12-17-18. And OMG this tastes amazing !!! Legit perfect amount of spicy ! Def will make again and again.
Can you use beef instead?
Absolutely!
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.
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.
Sugar doesn’t affect the level of spiciness, so I would suggest adding more chili paste to your preference.
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.
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!
Yay! So glad you liked it!
Trying this one this week. So excited to make this.
Thanks Kim!
I made it tonight and it was a hit!!! Thanks for recipe!
So glad you tried the recipe and liked it!
if you were to substitue the peppers in this recipe what would you use instead?
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.
Can i leave out the red chili paste? What can i repkace it with?
You could, maybe use some crushed red pepper flakes instead?
After one bite, my husband said “Oh yeah, you can make this again!”
LOL Awesome, love to hear that!
Made this tonight and it was DELICIOUS!!!! THANKS!
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.
Glad you liked it Tanya. 🙂
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!
I would probably reduce the Sriracha sauce, taste the sauce first and if it’s not too spicy add a tsp of Sriracha sauce.
Love this recipe. Thank you.
My pleasure Liz 🙂