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Weeknight style Thai Black Pepper Chicken and Garlic Noodles. The super fast Thai chicken noodle bowl that looks like takeout, but tastes so much better…and it’s healthier too! Quick-cooking chicken tossed in a sweet, tangy, and spicy Thai style black pepper sauce with plenty of broccoli, cashews, and basil. Serve this chicken over saucy garlic butter rice noodles and top with extra lime juice. Every bite is saucy, sweet, spicy, and hinted with basil. It’s delicious and healthy. Major bonus?  This comes together in no time at all (under 30 minutes). Perfect for busy weeknights when you’re looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles with chopsticks in noodles

Making Monday night Thai inspired food a thing and so happy about it. I’ve been saying this for weeks, but all I’m craving right now is colorful food, anything fun, and anything different. Any kind of recipe that I haven’t made before. With life in quarantine being much the same every day, I’m thankful to have food as an outlet for spontaneity. Just something different to break up the days, you know?

So yeah, long story short, I’m switching up recipes these days. I’ve made things like a whipped coffee white Russian, Mexican taquitos, and Italian style ravioli. I even ventured towards Cuban with my skillet cheesy Cuban chicken and rice bake and creamy coconut lime mojitos.

Cooking has been the only thing keeping me sane. What’s helping you guys?

Anyway, today we’re stepping into some quick-cooking Thai cuisine, and it’s truly my favorite kind of food.

overhead photo of 25 Minute Thai Black Pepper Chicken in skillet

The inspiration.

I’ve had this dish in mind for a while now. My oldest brother Creighton is here and this week he pushed me to finally create the recipe. He’s been asking for some new quick-cooking Thai inspired chicken dishes, so I obviously had to deliver up something good.

Enter this under 30-minute Thai black pepper chicken. It’s not super traditional, but it was inspired by black pepper chicken. Which customarily, is a mix of chili peppers, garlic, ginger, rice vinegar, fish sauce, and plenty of black pepper. My take has all these flavors too…but also some additional ones as well.

It’s saucy, spicy, sweet, a touch salty, and just about as delicious as a quick-cooking Thai chicken dinner can get. I really can’t say enough good things about this recipe. It’s one of those dishes that will become a monthly staple.

Why? Well, it’s simple, it’s quick, it’s pretty healthy, and it’s a dinner that most everyone can really enjoy.

overhead photo of Garlic Noodles in skillet

The process.

First up, toss the chicken with a little cornstarch, turmeric, and ginger. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking.

Now make the sauce. It’s simply, honey, soy sauce, rice vinegar, and plenty of chili flakes, plus black pepper.

Pan-fry the chicken in a little oil until it is crisp. Add plenty of broccoli, a handful of cashews. Then pour over the sauce and let it simmer down and thicken over the chicken and broccoli.

As the chicken is cooking, boil some rice noodles and toss them in a hot pan full of butter and garlic. Yes, noodles, butter, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess. SO GOOD.

By the time the noodles have cooked, the chicken should be done as well. Now, put it all together…

overhead close up photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles

Spoon the noodles plus the sauce into bowls, then add the chicken and broccoli. Finish each bowl off with a squeeze of fresh lime juice and fresh basil or cilantro.

Enjoy. Immediately.

Yes, this is that simple and that quick-cooking. Honestly, this will take you no more than thirty minutes to make and uses a good amount of pantry staples too!

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles with chopsticks

Notes and substitutions…

For the broccoli, while I love it with this dish, you can really use whatever vegetable you have on hand. Bell peppers would be my top pick, then asparagus, but you could also use mushrooms, bok choy, carrots. Really, use whatever you’ve got.

Now, let’s talk about the noodles. I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, make sure to serve right away.

And you guys…that’s it. Takes less than 30 minutes to make and it’s not only delicious but fun too. We might not be able to travel around the world right now, but at least we can create fun ethnic-inspired recipes at home any night of the week.

I’m all about that. So, Monday night Thai food?

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles

Watch the How To Video:

Lastly, if you make this Thai black pepper chicken and garlic noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Thai Black Pepper Chicken and Garlic Noodles

Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories Per Serving: 823 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon oil.
    2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water.
    3. Cook rice noodles according to packaged directions.
    4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the shallots, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
    5. Meanwhile, heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
    6. To serve, divide the noodles among bowls and top with chicken. Serve with additional basil and limes. Enjoy!
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  1. This recipe is a go to now in our household. I’ve made it with with rice and noodles and it’s so delicious every time. We absolutely love the flavors. Everything is amazing.

    1. Hey Emylee,
      Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for making it! xx

  2. 5 stars
    Made this tonight and it was delicious. Definitely will make again. Love the extra touch on the rice noodles with the coconut milk flavoring. The chicken with the corn starch definitely turned out crispy and using chicken thighs made it very tender. I’ll definitely make this again. Bravo T!

  3. I have made this multiple times so I think it’s time for me to comment! I love it. I’ve cooked this for my boyfriend, my parents, my sister and they all rave about it. thank you for this delicious recipe!

    1. Hey Lizzie,
      Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT

  4. 1 star
    Had higher hopes for this one but it tasted way to limey and off. Not sure if it was that I had a large time but it was over powering and the only flavor I could taste. Unfortunately will not be making this again.

    1. Hi Claire,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT

  5. 5 stars
    One of the best recipes I have tried.
    However when cooking the broccoli you can not chat broccoli when the chicken is in the pan so I removed the chicken.
    Also if you were to cook the chicken while cooking the broccoli could come out dry.
    Also I cooked the broccoli before adding the onion and cashews. Did not want to over cook cashews.
    But absolutely fantastic tasting.

    1. Hey Tammie,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT

  6. 5 stars
    I didn’t make the noodles however the chicken and sauce were delicious and very flavorful. I used white wine vinegar instead of rice vinegar and omitted the cashews, served over rice. Came together very quickly and I’ll definitely make it again. Thank you!

    1. Hey Meghan,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx

  7. Loved the recipe! Going to maybe do less lime next time and add more spice. But will def make again!

    1. Hey Krista,
      Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx

  8. 3 stars
    The noodles came out very mushy for our taste and I’ll cut the turmeric next time, but I’ll make it again! We like the chicken, but eat it over rice.

    1. Hi Anne,
      Thanks for giving this recipe a try and sharing your feedback! Let me know if you give it another go! xT

  9. 5 stars
    This recipe is beyond amazing!!
    The flavours are perfect together.
    Definitely took me longer than 25 minutes to make, but it was 1000% worth it!!

    1. Hey Leah,
      Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)

    1. Hey Nic,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

    1. Hey Andrea,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

    1. Hey Ursula,
      Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄

  10. My husband and I LOVE this recipe and have it bookmarked as one of our all-time HBH favorites! If I wanted to substitute yu choy for the broccoli, would I be able to follow the recipe as is or would I need to tweak anything?

    1. Hey Annie,
      Happy Friday!!❄️ Thanks so much for making this recipe so often and sharing your review, so glad to hear it is always a winner! You can follow the recipe as is using baby bok choy! xx