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Weeknight style, 30 minute Extra Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts and all the fresh summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with caramelized chicken, zucchini, garden fresh bell peppers, and summer basil. Top each bowl full of noodles with salty, slightly spicy sesame peanuts. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet Thai basil…so very delicious. Weeknight bonus? This is all made (mostly) in one pan without the use of your oven. A simple, delicious dinner for these warm summer days.

overhead photo of Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts

Hey everyone! Happy Monday! I know that’s not the most creative way to open today post, but it’s actually how I am feeling. Our weekend wasn’t exactly restful, but it was so nice. I spent some time filming with Malachi, and even though we were working, we always manage to have some good brother-sister time and laughs in between. I said this yesterday in the Sunday Favorites, but it’s nice being able to call “work” filming recipe videos with your brother. We made some delicious recipes, including this pizza, and I can’t wait to share the videos in the coming weeks!

Point is, I’m feeling like it’s going to be a good week. And we’re starting it off with a delicious, quick, and easy summer dinner.

Growing up my dad would make chicken stir fry all the time in the summer months. He’d toss in whatever vegetables he had on hand. Usually fresh garden bell peppers and broccoli with some cubed chicken and lots of soy sauce. He’d serve the chicken and vegetables up over bowls of steamed white rice, then top it all off with salted peanuts.

Basically it was a very salty, stir fry, which is probably why it was one of my favorite dinners he’d make. I remember absolutely loving the soy sauce soaked vegetables and handfuls of fresh basil. Delicious.

overhead prep photo of raw vegetables, herbs, and peanuts

It seems that every summer I too fall back on simple stir-fry dinners that use up all the garden vegetables and herbs.

Which brings me to this Thai summer noodle stir-fry. This is nothing like my dad’s stir fry, but it is quick and easy like his were. And well, no offense to my dad, but in my opinion, it’s much more delicious.

caramelized chicken in skillet

To make this quick (30 minute) stir fry…

Start with the noodles. I like to use these thick cut Thai rice noodles, but really any noodle works well. In the past, I’ve used egg noodles in stir fry’s and found them to be equally good.

Cook the noodles according to the package directions. While that’s happening, get started prepping all the vegetables and mixing up the sauce. For the sauce, I actually used a very similar sauce to the one I used in my recent Thai chicken. But I switched it up a little and added in my favorite Thai red curry paste. It’s simply a little soy sauce, fish sauce, honey, and Thai curry paste. Sweet, spicy, and salty, my tried and true favorite combination.

Saucy Thai Summer Noodle Stir Fry in skillet

Next up those salty, spicy sesame peanuts. These are a must. I love the crunchiness they add to this, and of course, their flavor. Salted peanuts with honey and toasty, nutty sesame seeds.

Once the peanuts are made the rest is simple and quick. Caramelize the chicken in a bit of the stir fry sauce. Add in all of the vegetables, then those noodles. The key with this stir fry is to allow the noodles to finish cooking in the sauce for a bit to really soak up the stir fry sauce and become “extra saucy” and “extra flavorful“.

Once the noodles are added, toss in Thai or regular basil. And if you have some on hand, some cilantro as well.

Finish each bowl off with a squeeze of lime. YUM.

So simple and quick, but so full of flavor. I love a summer dinner like this. It’s something I always look forward to making and know it’s a dish that everyone in the family will truly love. In fact, this one even got my oldest brother’s seal of approval.

His only request…more chicken. Typical, but I found the chicken to be just the right amount, so I vetoed his ask.

overhead close up photo of Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts

Some swaps and suggestions for you…

If you’re a vegetarian, you can easily omit the chicken from this recipe. I’d recommend adding sliced mushrooms or additional bell peppers. Then just swap the fish sauce for extra soy sauce. Easy and still delish.

For the vegetables, feel free to use a mix of whatever you have on hand or are growing in the garden. I used zucchini and bell peppers, but broccoli, eggplant, and even sturdier greens like kale would all be really good.

My favorite part…these noodles are so good leftover. They’re perfect for packing up for lunch the following day.

And with that, what do you think…Monday night Thai noodles? With extra sauce and all the vegetables plus basil…YES!

overhead photo of Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts

Looking for other Thai summer favorites? Here are a few ideas: 

Better Than Takeout Thai Drunken Noodles

Better Than Takeout Szechuan Noodles with Sesame Chili Oil

25 Minute Thai Black Pepper Chicken and Garlic Noodles.

Lastly, if you make this saucy Thai summer noodle stir fry with chili sesame peanuts, 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!

Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 528 kcal

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



  • 1. Cook the rice noodles according to package directions. Drain.
    2. To make the peanuts. Heat the 1 tablespoon oil, 1 tablespoon honey, the peanuts, sesame seeds, and chili flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, 3-4 minutes. Watch closely. Spoon the peanuts out of the skillet onto a parchment-lined plate. Sprinkle with salt. Set aside.
    3. To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, fish sauce, curry paste, and ketchup.
    4. Wipe the skillet clean. Heat the oil over medium heat. When the oil shimmers, add the chicken, season with pepper, and brown all over, until it becomes crispy, about 5 minutes. Add the garlic and ginger, cook another 2-3 minutes, until the garlic is fragrant. Pour in 1/3 of the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, 2-3 minutes. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the remaining sauce and bring to a boil over medium-high heat. Stir in the noodles, basil, and cilantro. Toss to combine, cooking another 5 minutes until the sauce coats the noodles.
    5. Serve the noodles topped with sesame peanuts, additional basil, and lime juice.
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  1. 5 stars
    Wow, this is beyond amazing!! It’s a really fabulous flavor profile of sweet, savory, salty and a bit of spice. I make a lot of Asian dishes, but this is unlike any other I’ve ever made or had. This is definitely going to be on repeat.

    1. Hey Amy,
      Wonderful!! So glad to hear that this dish was enjoyed, thanks for making it! Have a great weekend! xT

    1. Hi there,
      So sorry, I only have the estimated calorie count listed above the ingredient list. Please let me know if you have any other questions! xT

  2. 5 stars
    Honestly, this recipe is amazing. So good. About to make it for the third time. Now saved as one of my favorites!

    1. Hey Megan,
      Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx

  3. 5 stars
    Delicious flavors! Substitutions were broccoli and carrots for zucchini/squash and red peppers. Added green onion to the ginger and garlic. No fish sauce. Noodles were a little too soft but I have a plan B and will give it another try. Thank you for the inspirational recipes. Makes it nice when the majority of the ingredients are already in our pantry.

    1. Hey Kathleen,
      Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan

  4. 5 stars
    Stop reading the reviews and just make this! It’s just so delicious and good! Wayyyy better than take out thai! My husband said it was “excellent” and he is a thai food connoisseur and very picky! So that was a big win by me!

    1. Hey Jonelle,
      Awesome!! Thanks so much for trying this recipe out, I am so glad it was a hit! Happy Thursday! xx

  5. 5 stars
    This was delicious and was a major win with my two spice loving guys. The sesame peanuts were a great touch and the sauce was delicious!

    1. Hey Lucy,
      Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan

  6. This has become one of our new go to recipes in our dinner rotation! Instead of chicken, we used tofu and put it in the air fryer first to make it crispy. Delicious! Thanks for the great recipe.

    1. Hey Em,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT

  7. 5 stars
    OMG, this was fabulous…made it tonight and my husband and I really loved the wonderful blend of flavors. The peanut, sesame seeds addition was such a great addition. Didn’t have fish sauce or zucchini, so added more soy and 1/4 poblano pepper along with the red pepper instead of zucchini, and it turned out perfect to say the least. Once again Tieghan, this one was out of the ballpark.

    1. Hi Molly,
      Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan

  8. 5 stars
    I love this. I didn’t follow the first step with the peanuts, as I didn’t want another step, but I’m sure that would put it over the top. I also used shrimp instead of chicken. This was a nice Friday night meal.

    1. Hi Alissa,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  9. 5 stars
    I’ve made this recipe 15 times and it is a go-to in our house! It’s so salty and flavourful and even my picky kids eat it (little less curry paste for us). Thanks!