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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.
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.
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.
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.
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.
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!
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
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.
Ingredients
- 8 ounces wide rice noodles
- 3 tablespoons sesame or extra virgin olive oil
- 1/4 cup, plus 1 tablespoon honey
- 1/2 cup raw peanuts
- 2 tablespoons raw sesame seeds
- 1/2 teaspoon chili flakes use more or less to your taste
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 1/2 cup low sodium soy sauce or tamari
- 1 tablespoon fish sauce
- 2-3 tablespoons Thai red curry paste
- 1 tablespoon ketchup
- 4 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 zucchini or yellow summer squash, thinly sliced
- 2 red or orange bell peppers, thinly sliced
- 1 cup fresh Thai or regular basil, roughly torn
- 1/3 cup fresh cilantro, roughly chopped
- limes, for serving
Instructions
- 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.
OH MY this dish is incredibly delicious! I will need to make this often. The sauce is so savory and has great flavor depth. The sesame honey peanuts are a great addition. Easy weekday dinner.
Love that!! Thank you so much for trying this recipe, Joan!! xTieghan
Delicious! We used shrimp and chicken. The entire family loves this dish!
That is so great to hear! Thank you Kristin! xTieghan
Woah! I think my chili paste is crazy bc I did 1.5 tbs and I was blowing smoke lol. Could be pregnancy hormones too ??♀️ Otherwise it was AMAZING. I made a chili paste free version of the sauce for my two year old and that was more my pregnant speed lol. Definitely will make again.
Haha I am really glad this still turned out well for you, Chantel! Thank you so much for trying it! I hope everything is going amazing with your pregnancy! xTieghan
Excited to make this tonight! We grew Italian basil not thai basil in our garden. Can we use that? Are they somewhat interchangeable? Thanks!
Hey Amy,
Sure Italian basil is totally fine to use, whatever you have on hand! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks delish! Are the calories based on one serving?
Hi Aimee,
Yes they are based per one serving, but just an estimate based on our calorie counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband and I made the Saucy Thai Summer Noodle Stir Fry last night and HOLY COW! This is now our favourite dish! We subbed broccoli for Zucchini and loved it! We whipped up some garlic and herb naan to go with it. We will for sure be making this dish into a staple at our house. Thanks so much for creating and sharing all of these delicious recipes. I love your blog and look forward to making new healthy recipes 🙂
I am so happy to hear that, Lauren! Thank you so much for trying this recipe! xTieghan
YUM! Such an amazing flavour! I’m vegetarian so I left out the chicken and added mushrooms instead. Would 100% make again! So easy and so fast! (I was also out of peanuts so I used cashews, still amazing!)
Thank you so much Lindsay! I am so glad this recipe turned out so well for you! xTieghan
Hi, Can’t wait to try this recipe tonight. Is there anything I can substitute the Thai red curry paste with?
Hi Anusha,
I would recommend reducing the amount, leaving it our, or you could use some sriracha. I hope you love the recipe, please let me know if you have any other questions! xTieghan
this must be delicious
It is! I hope you try this one, Ruth! xTieghan
I made this tonight for dinner and it was a hit! Just wondering how much cilantro you recommend? It was not listed as one of the ingredients.
Hey Patty,
I like to add cilantro as a garnish, so really that is personal preference! Thanks so much for trying the recipe! xTieghan
Hi! Can’t wait to try this! In the instructions, you mention cilantro, but it isn’t listed in the ingredients list. How much should be added? Thanks!!
Hey Debra,
Sorry for the confusion, if you enjoy cilantro I would recommend adding as a garnish to the dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so tasty! I can’t wait to try it out. I might try subbing in tofu for the chicken to see how it goes. Gotta love that lean protein 🙂
Thanks for sharing this recipe!
Love that! Thank you so much for trying this Robbin! xTieghan
I love this recipe. I think that cilantro goes with anything. I will try this recipe and let you know how it comes out.
Thank you so much! I hope you love this one, Jason! xTieghan
Excited to try this! When/where does the ketchup go in? Sauce?
Hey,
The ketchup is added in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delish!. Can’t wait to make it. Love your thai dishes. Think i’ve tried all of them. *sheepish look. But currently eating some*
Thank you so much Johanna!! I am really glad you enjoyed this recipe so much! xTieghan