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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.
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.
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.
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…
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!
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?
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
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.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons corn starch or flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1-2 teaspoons black pepper, using more or less to your taste
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces rice noodles
- 2 medium shallots, sliced or chopped
- 2 small heads broccoli, chopped
- 1/2 cup raw cashews
- zest and juice of 1 lime
- 1/2 cup fresh basil or cilantro, roughly chopped
- 3 tablespoons salted butter
- 3-4 cloves garlic finely chopped or grated
- 1/3 cup canned coconut milk
Instructions
- 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!
Made this tonight. It was amazing! Loved the coconut garlic noodles. I used cilantro instead of basil. Will definitely make this again!
Any suggestions for using the left over coconut milk?
Hey Laurie,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! Coconut milk is great to add to smoothies! xxT
Very tasty without the spices being overwhelming. Great flavor. We enjoyed it with rice and did chargrilled broccoli on the side. This dish was a nice change from our normal routine and we’ll definitely make again
Hey Hillary,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Delicious and surprisingly fast! We just got home from holiday and I was exhausted but I had all the ingredients. Everything went together fast and the taste was better than most of our vacation meals! Used crushed Szechuan peppercorns for the black pepper. So tasty!
Hey Hannah,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
This is excellent. My only complaint is that the prep and cook times are not realistic. It took me at least twice as long to prepare this.
Hey there,
Happy Sunday!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Sorry this took longer than expected! xx
In the recipe it says to add black pepper to the chicken seasonings, but in your commentary it says to add it to the sauce?? Does it make a difference?
Hey Debra,
You can follow the recipe and add it to the seasonings:) I hope you love the recipe, please let me know if you give it a try! xx
Hello Tiegan,
Can I use fresh spinach instead of basil??. I am all out. Thanks
P.S. I received your newest cookbook from my daughter. I LOVE IT. Ha ve made two meals and 1 dessert. Making the Lemon tart for Easter
Hey Jeanne,
Sure, that will work!! Love to hear that you are enjoying the cookbook:) Have the best weekend! xx
My kitchen was a disaster, but the result was delicious! Can’t even get take-out anymore cuz your asian food is sooooo much better. Thanks, Tieghan!
Hey Sandra,
Happy Sunday!! Lol sorry about the kitchen, but I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Such amazing flavors! With the perfect amount of spice and garlic!
Hey there,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
This was a winner! A lot of fun flavors. A bit of prep time – but definitely worth it. Going into my recipe rotation!
Hi Tracey,
I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT
I made this tonight. Sooo yummy! The chicken was incredibly tender and the sauced noodles complemented it very well. This is my new favorite dish! As long as you prep in advance, it all comes together very quickly.
Hey Patricia,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! xx
My first attempt at using rice noodles. I live in a small town…2 groceries and feared I wouldn’t find rice noodles, coconut milk or shallots…but found all. It was a hit and my picky husband loved it! I’ve tried several of your recipes.
Hey Jeanette,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
can you use white rice instead of noodles?
Hi Kate,
Sure, that will work for you!! Let me know how the recipe turns out, I hope you love it! xTieghan
We had this for dinner and it was MORE than a hit. My husband said that it should get 6 stars. Easy to make -I used cilantro and unsalted peanuts and served it with some slivered green cabbage, which we sprinkled on top, A definite hit .
Thanks for a quick Saturday dinner
Hi Pattie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx
I have made this over and over. It is a great recipe. Absolutely delicious and so easy to make. You can impress your guests with this one.
Hi Rosemary,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
Tried this again and got the chicken nice and crispy. So good!
Hi Erika,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT