Name: Spicy Thai Chicken and Veggie Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); 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)

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

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.

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.

Veggies	Protein	Sauces
Shredded carrot	Tofu	Peanut butter
Broccoli	Shrimp	Hoisin sauce
Peas	Pork	Chili sauce
Shredded cabbage	Beef

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.

Spicy Thai Chicken and Veggie Noodles