There’s nothing I love more than a quick 30 minute meal that is packed with veggies, protein and noodles. I, for one, love noodles. I love them all, fat, skinny, and all different shapes and sizes. For others it may be a hot cup of cocoa, or a hot bowl of chicken noodle soup, while for others it could be their favorite cookie, or a spiced latte. But for me, nothing warms the cockles of my heart more so than a full bowl of noodles. And I’m not being picky here, any kind of noodles will do. I could even eat plain noodles with a bit of Parmesan cheese on them. There’s just something super comforting to me about noodles. So if on a cold winter night you like to sit by your fireplace with a hot cup of cocoa, I love to sit by the fireplace with a full bowl of noodles. That’s just how I roll! So let’s make some noodles. Hello my noodle friends. This dish is so easy to put together, you’ll want to forget all about takeout and you’ll be wanting to make this kind of dish every night for dinner. It’s packed with veggies, because let’s be healthy, lots of chicken and a yummy Thai inspired sauce. What more could a girl wish for? Or guy!
Ingredients
Noodles
Noodles – any Asian style noodles will work, like rice noodles, udon noodles, ramen, etc. Sesame oil – you can use olive oil if that’s all you have but I love the taste of sesame oil in this dish. Mushrooms – lots of fresh cremini mushrooms. Regular white mushrooms will work as well. Bell peppers – I chose a green and a red one, just for the different colors, but use whatever you have. Garlic – I hardly ever make a dish without adding some garlic. Seasoning – salt and pepper to taste Garnish – green onions and some chopped peanuts.
Sauce
Chicken broth – use a good low sodium brand, we’ll get plenty of sodium from the soy sauce. Soy sauce – I always use low sodium. Brown sugar – to balance out the saltiness in this dish. Sriracha sauce – or any hot sauce you prefer. If you’re not a fan of spicy food, feel free to omit it. Red chili paste – for more heat and this also gives the sauce some nice red color as well. Ginger – freshly minced ginger. Did you know you can store your ginger in the freezer in plastic wrap or a ziploc bag and when you need some just grate some up right from frozen. This way your ginger will keep for months.
How To Make Spicy Thai Chicken With Veggie Noodles
What Kind of Chicken Should I Use?
If you can shred it up, it will work! I usually use pre-cooked rotisserie chicken, which I just pick up at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem. If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work; you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.
Other Additions
This dish is a perfect blank canvas for introducing whatever you’d like, so let’s get into it.
How To Store Leftovers
This spicy thai chicken 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.
More Must Try Recipes:
Pad Thai Thai Red Chicken Curry Pad See Ew Skinny Thai Chicken Meatballs with Peanut Sauce Crockpot Thai Chicken Thighs Thai Chicken Salad Thai Chicken Ramen Beef Lo Mein Chili Garlic Chicken Singapore Noodles
