Spicy Thai Chicken and Veggie Noodles

If you’re looking for a quick and delicious meal that packs a punch, Spicy Thai Chicken and Veggie Noodles are a must-try! This dish combines tender chicken, vibrant vegetables, and Asian-style noodles, all brought together with an irresistible spicy sauce. Perfect for a weeknight dinner or a meal prep option, this recipe is not only easy to make but also bursting with flavor. Let’s dive into the reasons you’ll love this dish, the ingredients you’ll need, and the step-by-step method to whip it up in your kitchen.

Reasons to Love Spicy Thai Chicken and Veggie Noodles

• Flavor Explosion: The combination of sesame oil, garlic, and Sriracha brings a delightful heat and depth to the dish.
• Colorful & Nutritious: With fresh bell peppers, mushrooms, and green onions, this meal is not only beautiful but also packed with nutrients.
• Quick & Easy: This recipe can be on your table in under 30 minutes, making it perfect for busy weeknights.
• Customizable: Feel free to swap in your favorite proteins or veggies to make this dish your own!

What You’ll Need

• 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 cooked chicken breast, cut into small pieces
• Salt to taste
• Pepper to taste
• 4 green onions, 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
• ½ cup chopped peanuts (for garnish)

Tools of the Trade

• Large pot: For boiling the noodles.
• Wok or large skillet: Ideal for stir-frying the ingredients.
• Cutting board and knife: For chopping vegetables and chicken.
• Measuring cups and spoons: To ensure the right amounts of each ingredient.

Stepwise Method: Spicy Thai Chicken and Veggie Noodles

Step 1: Prepare the Noodles

Begin by cooking the Asian style noodles according to the package instructions. Drain and set aside. Make sure to toss them with a little sesame oil to prevent them from sticking together.

Step 2: Sauté the Vegetables

In a large wok or skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms, red bell pepper, and green bell pepper. Stir-fry for about 4-5 minutes, until the vegetables are tender but still crisp.

Step 3: Add Garlic and Chicken

Add the minced garlic and cook for another minute until fragrant. Then, stir in the cooked chicken breast pieces and season with salt and pepper to taste. Mix well to combine.

Step 4: Create the Sauce

In a separate bowl, whisk together the chicken broth, low sodium soy sauce, brown sugar, Sriracha sauce, red chili paste, and minced ginger. Pour this sauce over the chicken and vegetables in the skillet.

Step 5: Toss in the Noodles

Add the cooked noodles to the skillet. Using tongs, gently toss everything together until the noodles are evenly coated in the sauce and heated through. This should take about 2-3 minutes.

Step 6: Garnish and Serve

Remove from heat and stir in the chopped green onions. Serve hot, garnished with chopped peanuts for an extra crunch and flavor.

Better Choices & Swaps

• Protein: Swap chicken for shrimp, tofu, or beef.
• Vegetables: Feel free to add broccoli, snap peas, or carrots for extra nutrition.
• Noodles: Use whole grain noodles or zucchini noodles for a healthier option.
• Sweetener: Substitute brown sugar with honey or coconut sugar if preferred.

Errors to Dodge

• Overcooking the noodles can make them mushy; follow package instructions closely.
• Not tasting as you go can lead to an unbalanced flavor; adjust seasoning to your liking.
• Forgetting to add the sauce can result in bland noodles; ensure everything is well-coated.
• Using high-sodium soy sauce can overpower the dish; opt for low sodium for better control over saltiness.

Prep Ahead & Store

You can prep the ingredients ahead of time by slicing the vegetables and cooking the chicken in advance. Store them in airtight containers in the refrigerator for up to 3 days. If you’ve made a larger batch, the Spicy Thai Chicken and Veggie Noodles can be stored in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to prevent drying out.

Popular Questions

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken and substitute it with tofu or tempeh for a delicious vegetarian version of Spicy Thai Chicken and Veggie Noodles.

How spicy is this dish?

The level of spiciness can be adjusted based on your preference. Start with a smaller amount of Sriracha and red chili paste, and add more if you like it spicier!

What can I serve with these noodles?

These noodles are a complete meal on their own, but you can serve them with a side of spring rolls or a fresh salad for a more rounded dining experience.

Can I freeze leftovers?

Yes, you can freeze the noodles! Just make sure to store them in an airtight container. They can be kept in the freezer for up to 2 months. Thaw in the fridge before reheating.

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Before You Go

Whether you’re in need of a flavorful weeknight meal or looking to impress at your next gathering, these Spicy Thai Chicken and Veggie Noodles are sure to satisfy. With their vibrant colors and bold flavors, they not only taste amazing but also look stunning on your dinner table. So grab your ingredients, follow the steps, and enjoy a taste of Thailand right from your home. Happy cooking!