Spicy Thai Chicken and Veggie Noodles
User Reviews
4.6
177 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
-
Calories
603 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Spicy Thai Chicken and Veggie Noodles
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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!
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Ingredients
- 12 ounce asian style noodles like rice noodles
- 1 tablespoon sesame oil
- 6 ounce 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
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 4 green onions chopped
- ¼ cup peanuts chopped
For Spicy Thai Sauce
- 1 cup chicken broth low sodium
- ½ cup soy sauce low sodium
- 3 tablespoons brown sugar
- 1 tablespoon Sriracha sauce or any other hot sauce
- 1 teaspoon red chili paste
- 1 teaspoon ginger minced
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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.
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.
Nutrition Information
Show Details
Serving
1serving
Calories
603kcal
(30%)
Carbohydrates
91g
(30%)
Protein
32g
(64%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
59mg
(20%)
Sodium
1529mg
(64%)
Potassium
687mg
(20%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1175IU
(24%)
Vitamin C
68.4mg
(76%)
Calcium
65mg
(7%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 603kcal | 30% |
| Carbohydrates | 91g | 30% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 1529mg | 64% |
| Potassium | 687mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 68.4mg | 76% |
| Calcium | 65mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
177 reviews
Excellent
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