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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.

Ingredients

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.
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Comments

  1. 5 stars
    Very yummy, I will make again!
    I forgot the basil and didn’t have any sesame seeds and I wasn’t quite a liberal with the chili paste and chili peppers but otherwise I followed recipe exactly.
    Make sure you have everything measured out and cut up before hand. Also the rice noodle directions said to soak for 30 min prior to cooking I soaked for about 15 min and they were fine.

  2. 5 stars
    Made this tonight with shrimp. SO GOOD. Since shrimp don’t take as long to cook as chicken, I pre-sauteed the veggies and then tossed them in again at the same time according to the recipe. Super simple, esp if you have all of the thai ingredients on hand!

    1. Thank you so much Emily! I am so glad this turned out so well for you! Also, the best when you have all of the ingredients on hand!! xTieghan

  3. 5 stars
    I’m new to following half baked harvest and I’m so thankful that I stumbled upon this account! I made the saucy thai noodles last night as the weekly meal prep and I got the text from husband today, “those noodles were bomb”…. THIS IS A HUGE COMPLIMENT! My husband never gives out a compliment unless I pull it out of him. I would use the adage that, “it’s like pulling teeth” to get him to compliment my cooking…. but I’m a dentist and I don’t think it’s difficult to pull teeth. Ha! I did switch tamarind for ketchup but seriously, So amazing. You are so talented Tieghan! Thank you so much for sharing your gift of cooking with the world!

    1. I am so thankful you found me as well!! And am so glad you enjoyed this recipe, Charly!! Thank you for trying it! I hope you both continue to love my recipes! Always here if you have any questions! xTieghan

  4. 5 stars
    This saucy dish did not disappoint! Easy to make and beyond flavorful! Tigen is right, it’s the perfect summer dish with just the right amount of sweet heat. I added mushrooms and snap peas along with yellow summer squash and red peppers. I served it with a mango/cucumber salad and it was a delightful meal. Don’t wait, make this tonight!

    1. Hey Katalyn,
      You are going to start with raw chicken, you will cook it in step 4. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. I would love to make this for a family dinner, but my daughter is allergic to peanuts(and cashews/pistachios). Would you recommend substituting a different type of nut (almonds, maybe??) or leaving that part out all together?

    1. Hey Corinne,
      Any other nut that she can have would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Natalie,
      Yes that would work, I would just do the exact same thing as stated in step 4 with the ground chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. This looks delicious! My husband has a peanut allergy. Do you think I could sub cashews? Or do you have another suggestion?

    1. Hey Amanda,
      Cashews would be delicious! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    Made this on Friday and it was AMAZING!! I am stoked to make it again. All of the flavors were phenomenal together (love the Thai basil so much) and it was spicy but not so much I couldn’t handle it. Loved it!

  8. The saucy Thai noodle stir fry was amazing. I would give it 5 stars. As good or even better than any restaurant dish. I grow thai basil so wonderful way to use it and give bold flavor.

  9. My son and I made this tonight and it is absolutely delicious! The crunch of the peanuts is really nice and the fresh basil on top and lime juice mix great with the heat of the sauce. Thanks for a super flavorful recipe!

  10. **Went to the store to get everything I would need for this recipe – have the noodles ready, sauce ready, nuts ready and then see cilantro in directions – not listed in ingredient list??? … oh well

    1. Hi Sheri! I am sorry about that. You can use parley or basil to sub if you want! I hope this turns out well for you! xTieghan

  11. 5 stars
    I ADORE your stir fry/better than takeout recipes! With quarantine and hit-or-miss restocking at the grocery store, I haven’t been able to make as many of your recipes as I normally do. This one just happened to be one I had everything to make. My family said it was the best stir fry I’ve made in a long time!

    A quick tip for readers who don’t have raw peanuts – Dry roasted, unsalted peanuts work quite well in stir fry recipes like this. They take flavoring extremely well! My grocery store’s bulk foods section is shut down for covid, so all the raw nuts are unavailable where I live, but I used the dry roasted peanuts to make the sesame peanuts and set them aside to cool, and, well, only about half made it on top of the actual stir fry. People kept snitching them while I was cooking!

    1. Haha I am so glad this turned out so well for you and everyone!! Thank you so much for trying it, Kate! xTieghan