Spicy Thai Chicken Noodle Bowl

Spicy Thai Chicken Noodle Bowl is unbelievably good! Spicy Thai rice noodles loaded with chicken and vegetables, tossed in a slightly sweet and spicy sauce.

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We made it even quicker using pre-cooked Thai rice noodles. Perfect for a busy weeknight meal. So tasty you will blame us for future cravings.

Try our Smoked Chicken Wings!

Spicy Thai Chicken Noodle Bowl

Prep the vegetables and chicken breasts.

Combine the chicken broth, soy sauce, brown sugar, sriracha chili paste, ginger, and lime juice. Set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook for about 3-5 minutes or until the chicken starts to brown, stirring occasionally. Remove to a plate and set aside.

Heat the remaining tablespoon of olive oil. Add the mushrooms, saute about 3-4 minutes until starting to brown, add the sliced peppers, carrot ribbons, sprouts, and cook for an additional 3 minutes until the peppers begin to soften. Add the garlic and saute another 30 seconds.

Add the chicken back to the skillet, toss together, and cook another minute until warmed through.

Add the pre-cooked rice noodles, give a toss.

Stir in the sauce and cook another 2-3 minutes until the sauce comes to a boil, add the green onions, and toss.

Taste and season salt and pepper if needed. Sprinkle with the chopped cilantro.

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Garnish with fresh lime wedges and serve. Try adding a little sesame oil. Easy, peasy!

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Spicy Thai Noodle Bowl Recipe

Spicy Thai Chicken Noodle Bowl Recipe

Spicy Thai noodles loaded with chicken and vegetables. Unbelievably good!!

5 from 1 vote

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Course: Main Dish

Cuisine: American, Thai

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 272kcal

Author: Leigh Harris

Ingredients

 

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• 2 tablespoons olive oil – divided
• 1 lb chicken breast, thinly sliced
• 8 oz cremini mushrooms, cleaned and sliced
• 1 large red bell pepper sliced
• 1 cup carrot ribbons
• 2 cups bean sprouts
• 3 cloves garlic, minced
• 4 green onions, chopped
• 1/3 – 1/2 cup cilantro, chopped
• 14 oz Thai rice noodles, pre-cooked

For the Sauce:

• 1 cup chicken broth
• 1/2 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 1 1/2 tablespoons Sriracha sauce
• 2 teaspoons red chili paste
• 1 1/2 teaspoons ginger, minced
• juice of 1 lime
• Extra chopped cilantro, green onions, and lime wedges for serving.
• chopped peanuts (we prefer it without peanuts)

Instructions

• Whisk all the sauce ingredients together in a medium-size bowl and set aside.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken to the skillet and cook for about 3-5 minutes or until it begins to brown, stirring occasionally. Remove to a plate and set aside.
• Heat the remaining tablespoon of olive oil. Add the mushrooms, saute about 3-4 minutes until starting to brown, add the sliced peppers, carrot ribbons, sprouts, and cook for an additional 3 minutes until the peppers begin to soften. Add the garlic and saute another 30 seconds.
• Add the chicken back to the skillet and toss together.
• Add the pre-cooked noodles, toss then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. Add the green onions.Taste and season with salt and pepper if needed.
• Garnish with additional green onions, cilantro, and chopped peanuts.
• Serve with a lime wedge and enjoy.

Notes

You can add chopped peanuts if you like. We just prefer it without them.

 

Nutrition

Calories: 272kcal | Carbohydrates: 32g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1062mg | Potassium: 742mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4672IU | Vitamin C: 50mg | Calcium: 44mg | Iron: 2mg

Recipe inspired by JoCooks

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