Spicy Thai Noodles Stir Fry begins as a very simple noodles and marinade. Pump up the volume with chicken and vegetables, and garnish with toasted peanuts, for a complete meal
I am so grateful for your support of Karyl’s Kulinary Krusade. This post contains affiliate links. Should you make a purchase through these links, I will receive a small commission. Please note that there are no additional charges to you. My full Disclosure Policy is available HERE
I’ve always been a huge fan of Asian cuisine, and in particular, Thai food. I love the vibrant colors and bold flavors. For a long time I thought that Thai dishes were difficult to make at home, so when that craving hit I went to a restaurant. But that gets expensive, and the portions are huge. Once I discovered the Asian food aisle at the grocery store, I began buying products so I could cook at home. Even better, Oklahoma City has an Asian District, full of restaurants and shops. Every time I go to OKC I stop at my favorite Asian market, and have never spent less than 30 minutes, just browsing products and seeing what I can’t live without.
I rave about Pinterest regularly, and it really is a life-saver when I need recipe inspiration. One of the very early recipes I found was Spicy Thai Noodles. I love noodles and I love spicy, so it seemed like a given. But while the dish was delicious as made in the original recipe, I knew I wanted to add more oomph. So I added chicken and more bright vegetables, for Spicy Thai Noodles Stir Fry
There are so many fabulous flavors and textures going on with this Spicy Thai Noodles Stir Fry. You would think I’d make it on a regular basis, but then you would be wrong. It’s like so many other recipes…I make it, plan to add it to the meal plan on a regular basis, forget, and then it’s months before I make it again. And when I do make it, I wonder why I don’t eat it more often. Vicious cycle.
LAYERS AND LAYERS OF FLAVOR IN SPICY THAI NOODLES STIR FRY
- The marinade is delicious and simple, and adds a deep color and flavor to both the chicken and noodles. I marinate the chicken for at least an hour, up to 4 hours. The noodles marinate for 15 minutes
- I have a serious love/hate relationship with sesame oil. I had Pure Sesame Oil in my pantry for a long time, and learned the hard way that it’s extremely powerful. Eventually I got to the point of using a maximum of 1/4 teaspoon for a recipe, and sometimes eliminating it altogether. Then I tried regular sesame oil; it’s much more mild, so I can use more.
- I discovered Raw Honey a couple of years ago, and haven’t looked back since. Raw honey is much more flavorful and doesn’t have an aftertaste, and you can find it in most grocery stores. Always look for honey that’s made in your state and, even better, in your city.
- I use onion, carrots, baby bok choy, snow peas and mushrooms for the vegetables. Of course, you can mix in your favorite veggies.
- I garnish this Spicy Thai Noodles Stir Fry with spring onions, cilantro, and toasted peanuts. I use Cocktail Peanuts, and crush them before adding them on top
The first time I made Spicy Thai Noodles Stir Fry I was shocked at how oily it was. The noodles were literally swimming in the oil. I cut back the amount, and even added extra time to drain both the noodles and chicken. And eventually I realized my serious fail: the amount of marinade in the original recipe is for an entire box of noodles…yep, complete operator error. Fix my fail, fix my recipe!
I am definitely adding Spicy Thai Noodles Stir Fry back to the top of my meal plan list.
Adapted from A Small Snippet
SHOP THIS RECIPE
- 2 boneless skinless chicken thighs, diced into bite-sized pieces
- 3 1/2 Tablespoons avocado oil or canola oil
- 1 Tablespoon sesame oil (more or less, to taste)
- 1 1/2 teaspoons crushed red pepper (more or less, to taste)
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 3 cloves garlic, minced
- 4 ounces linguine or fettucini
- 1/2 cup onion, sliced
- 1/2 cup carrots, shredded
- 4 ounces baby portobello mushrooms, quartered
- 2 baby bok choy, chopped
- 1/4 cup snow peas, sliced diagonally in half
- 1/4 cup cilantro, chopped
- 2 spring onions, chopped
- 1/4 cup roasted & salted peanuts
- In a small saucepan, add 3 Tablespoons avocado/canola oil, sesame oil, and red pepper flakes. Warm, over medium, for 3-4 minutes. Remove from heat and bring to room temperature. Drain out half of the red pepper flakes
- Transfer oil and pepper mixture to large bowl, and whisk in honey, soy sauce and garlic. Pour half the marinade over the chicken, and marinate in fridge for up to 4 hours. Discard marinade, and drain chicken in strainer for 10 minutes
- Meanwhile, cook noodles according to box directions, in pot of boiling, salted water. Drain noodles, and add to bowl with reserved marinade. Allow to marinate for 15 minutes, and drain
- In large skillet over medium heat, toast peanuts for 2-3 minutes. Watch carefully, so peanuts do not burn. Remove and set aside. When cool enough to handle, add peanuts to a small bag and crush lightly with a mallet or rolling pin
- Cut bottom off of bok choy, as this portion is too tough to eat. Rinse bok choy leaves thoroughly, and chop into bite-sized pieces. The smaller the pieces, the faster they will cook
- Heat 1/2 Tablespoon avocado oil in skillet over medium-high heat. Add chicken, and stir fry for about 5 minutes, until cooked through. You also want the outside of the chicken slightly charred for more flavor. Remove chicken and set aside
- Turn heat to medium, add onion, and stir fry slowly for about 5 minutes, until golden. Add bok choy and carrots, and stir fry for about 3 minutes. Add mushrooms and snow peas, and stir fry for about 3 minutes. Add chicken and noodles, combine well, and cook for 2 minutes, until warmed through
- Portion into serving bowls, and garnish with cilantro, spring onions, and peanuts