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!
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!
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.
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.
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.
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
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 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
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
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hi i cannot get my hands on rice noodles, would egg noodles be fine?
Absolutely! The cook time may vary depending on the noodle, but you can use whatever you’d like!
We loved this recipe so much just added extra chili paste since we like really spicy
I made this last night’s dinner for my employer and her family. They all loved it.
It’s a hit says my employer.
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.
Really good recipe. Easy to make and delicious,
Super easy and delicious! I made it for my wife’s team meeting today and it was a big hit! Thank you Jo!
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!
I made this tonight and it was delicious! I had broccoli florets but no mushrooms so I substituted the broccoli for the mushrooms.
Super delicious and easy to make!
I TRY LAST NIGHT MY KIDS SAY YUMMY.
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.