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Spicy Thai Noodles Stir Fry

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: Asian
Servings: 2


  • 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