Spicy Thai Chicken and Veggie Noodles
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
603 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Spicy Thai Chicken and Veggie Noodles
Description
This recipe features Asian noodles paired with sautéed cremini mushrooms, sliced red and green bell peppers, garlic, and cooked chicken breast pieces. The vegetables are cooked until softened but still slightly crisp, combining with the chicken to create a hearty base. The spicy Thai sauce, made from low-sodium soy sauce, chicken broth, brown sugar, Sriracha, red chili paste, and fresh ginger, provides a savory and mildly sweet heat that permeates the dish.
The noodles absorb the sauce well, coating each strand in a flavorful glaze. Garnishing the finished dish with chopped green onions offers a fresh bite, while chopped peanuts contribute crunch and a nutty contrast to the tender noodles and vegetables.
This noodle dish can be served as a main course for lunch or dinner, offering a filling meal with a blend of protein, vegetables, and spice. Adjusting the amount of chili and Sriracha allows customization of the heat level. The recipe keeps well refrigerated for several days but freezing is not recommended as noodles may lose texture.
Using any Asian-style noodles gives flexibility, and chicken can be substituted or omitted for a vegetarian variation. The sauce can be whisked ahead and stored separately to streamline cooking on busy days.
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 black 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
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
- Adjust Sriracha and chili paste to control spiciness to your preference.
- This recipe works with any Asian-style noodles and can be made vegetarian by omitting chicken.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; avoid freezing as noodles lose texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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