Spicy Thai Chicken and Veggie Noodles
If you’re looking for a quick, delicious, and satisfying meal, look no further than Spicy Thai Chicken and Veggie Noodles. This vibrant dish combines tender chicken, colorful vegetables, and chewy Asian-style noodles, all tossed in a spicy and savory sauce that will tantalize your taste buds. Whether you’re cooking for a busy weeknight dinner or a cozy weekend meal, this recipe is sure to impress. Let’s dive into the flavors of Thailand with this easy-to-follow recipe that packs a punch!
Reasons to Love Spicy Thai Chicken and Veggie Noodles
Spicy Thai Chicken and Veggie Noodles brings together the best of both worlds: it’s healthy and indulgent at the same time! Here are a few reasons why you’ll fall in love with this dish:
- Flavor Explosion: The combination of garlic, ginger, and Sriracha creates a flavor profile that is both spicy and savory.
- Quick and Easy: This recipe can be made in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Feel free to add your favorite vegetables or substitute chicken with tofu for a vegetarian twist.
- One-Pan Wonder: Minimal cleanup as everything cooks in one skillet.
- Meal Prep Friendly: Great for leftovers, making it ideal for lunch the next day.
What Goes In
To make your Spicy Thai Chicken and Veggie Noodles, gather the following ingredients:
- 12 ounces Asian-style noodles (like rice noodles)
- 1 tablespoon sesame oil
- 6 ounces mushrooms, cleaned and sliced (cremini mushrooms work great)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 2 cups chicken breast, cooked and cut into small pieces
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 4 green onions, chopped
- 1 cup peanuts, chopped
- 1 cup low sodium chicken broth
- ½ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon Sriracha sauce (or any other hot sauce)
- 1 teaspoon red chili paste
- 1 teaspoon ginger, minced
Prep & Cook Tools
Before you start cooking, make sure you have the following tools on hand:
- Large Skillet or Wok: For sautéing the chicken and vegetables.
- Pot: To cook the noodles.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Tongs: For tossing the noodles and veggies together.
- Knife and Cutting Board: For chopping ingredients.
Spicy Thai Chicken and Veggie Noodles: Step-by-Step Guide
Now that you have all your ingredients and tools ready, it’s time to cook! Follow these simple steps:
Step 1: Cook the Noodles
Begin by cooking the Asian-style noodles according to the package instructions. Drain and set aside, making sure to toss them with a little oil to prevent sticking.
Step 2: Heat the Oil
In a large skillet or wok, heat the sesame oil over medium-high heat. This will add a wonderful nutty flavor to your dish.
Step 3: Sauté the Vegetables
Add the sliced mushrooms, red and green bell peppers, and minced garlic to the skillet. Sauté for about 3-4 minutes or until the vegetables are tender and fragrant.
Step 4: Add the Chicken
Stir in the cooked chicken breast pieces, seasoning with salt and pepper to taste. Cook for another 2-3 minutes until the chicken is heated through.
Step 5: Prepare the Sauce
In a separate bowl, whisk together the chicken broth, soy sauce, brown sugar, Sriracha sauce, red chili paste, and minced ginger. This sauce is what brings everything together.
Step 6: Combine Everything
Pour the sauce over the chicken and vegetable mixture in the skillet. Toss in the cooked noodles and stir until everything is well combined and coated in that delicious sauce.
Step 7: Garnish and Serve
Remove from heat and garnish with chopped green onions and chopped peanuts. Serve immediately for the best flavor and texture.
No-Store Runs Needed
One of the best things about Spicy Thai Chicken and Veggie Noodles is that you likely have most of the ingredients on hand. Here’s a quick list of common pantry staples you can use:
- Asian-style noodles
- Sesame oil
- Garlic and ginger
- Low sodium soy sauce
- Brown sugar
Notes from the Test Kitchen
Here are some helpful tips to ensure your Spicy Thai Chicken and Veggie Noodles turns out perfectly:
- Feel free to switch up the vegetables based on what you have. Broccoli, snap peas, or carrots would all work beautifully!
- If you prefer a milder dish, reduce the amount of Sriracha and red chili paste.
- For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Make it gluten-free by using gluten-free soy sauce and noodles.
How to Store & Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, simply add a splash of chicken broth or water to your skillet to prevent sticking and heat over medium heat until warmed through. You can also microwave individual portions in a covered bowl.
Common Questions
Can I make this dish ahead of time?
Yes! You can prepare the chicken and vegetables ahead of time and store them separately, then simply combine and heat when you’re ready to eat.
What can I substitute for chicken?
You can use tofu, shrimp, or even tempeh as a protein substitute in this recipe.
Can I add more spice to the dish?
Absolutely! If you love heat, feel free to add more Sriracha or even some red pepper flakes to the mix.
What type of noodles work best?
Asian-style noodles like rice noodles, soba, or udon are perfect for this dish. Choose according to your preference!
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Serve & Enjoy
Once your Spicy Thai Chicken and Veggie Noodles are ready, serve them up hot with additional chopped peanuts and green onions on top for that extra crunch and flavor. This dish is perfect for impressing friends or satisfying your own cravings. The combination of textures and flavors will leave everyone wanting more. Enjoy your culinary adventure through Thailand right from your kitchen!
Creating this dish is not just about the meal; it’s about bringing people together and sharing delicious flavors. So gather your loved ones, serve them a bowl of this delightful Spicy Thai Chicken and Veggie Noodles, and enjoy the smiles that follow with every bite. Happy cooking!
Spicy Thai Chicken and Veggie Noodles
Ingredients
Equipment
Method
- Begin by cooking the Asian-style noodles according to the package instructions. Drain and set aside, making sure to toss them with a little oil to prevent sticking.
- In a large skillet or wok, heat the sesame oil over medium-high heat. This will add a wonderful nutty flavor to your dish.
- Add the sliced mushrooms, red and green bell peppers, and minced garlic to the skillet. Sauté for about 3-4 minutes or until the vegetables are tender and fragrant.
- Stir in the cooked chicken breast pieces, seasoning with salt and pepper to taste. Cook for another 2-3 minutes until the chicken is heated through.
- In a separate bowl, whisk together the chicken broth, soy sauce, brown sugar, Sriracha sauce, red chili paste, and minced ginger. This sauce is what brings everything together.
- Pour the sauce over the chicken and vegetable mixture in the skillet. Toss in the cooked noodles and stir until everything is well combined and coated in that delicious sauce.
- Remove from heat and garnish with chopped green onions and chopped peanuts. Serve immediately for the best flavor and texture.
Notes
- Feel free to switch up the vegetables based on what you have. Broccoli, snap peas, or carrots would all work beautifully!
- If you prefer a milder dish, reduce the amount of Sriracha and red chili paste.
- For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Make it gluten-free by using gluten-free soy sauce and noodles.
