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Spicy Thai Chicken and Veggie Noodles

A quick, spicy Thai-inspired noodle stir-fry with chicken, bell peppers, mushrooms, and a savory-sweet chili sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 ounce Asian-style noodles (like rice noodles)
  • 1 tablespoon sesame oil
  • 6 ounce mushrooms (cremini), cleaned and sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 garlic cloves, minced
  • 2 cups cooked chicken breast, cut into small pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped
  • 1 cup chicken broth (low sodium)
  • 1/2 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 the Asian-style noodles according to package instructions until al dente; drain and set aside.
  • Whisk together chicken broth, soy sauce, brown sugar, Sriracha, red chili paste, and minced ginger in a bowl to make the sauce; set aside.
  • Heat the sesame oil in a large skillet or wok over medium-high heat.
  • Add the sliced mushrooms and cook about 5 minutes, stirring occasionally, until they begin to brown.
  • Add the sliced red and green bell peppers and minced garlic; cook another 3 minutes until peppers begin to soften.
  • Add the cooked, chopped chicken to the skillet and toss to combine.
  • Pour the prepared sauce into the skillet and stir; bring to a boil and cook for about 2 minutes to slightly reduce and coat the ingredients.
  • Add the cooked noodles to the skillet and toss thoroughly so the noodles absorb the sauce; taste and season with the 1/4 teaspoon salt and 1/4 teaspoon pepper if needed.
  • Remove from heat and garnish with chopped green onions and chopped peanuts, then serve.

Equipment

  • Large Pot
  • Large Skillet or Wok
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Spatula or tongs

Notes

  • Adjust Sriracha and chili paste to control spiciness.
  • Any cooked chicken or just vegetables can be used instead of chicken breast.
  • This works with most Asian-style noodles.
  • Store in an airtight container for 3–4 days in the refrigerator.