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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.

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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. HI! Just curious if its ok to sub aminos for the soy sauce here? Thanks, have been wanting to make this for awhile!

    1. Hey Seri,
      Yes coconut aminos would work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    This turned out SOOO good! I didn’t have fish sauce, or peanuts, or basil or cilantro but it still had such great flavor!

  3. 5 stars
    I made the vegetarian version tonight and it was absolutely delicious, especially the peanuts! I will definitively make this again!

  4. 5 stars
    Great dish! I added more veggies and noodles and increased the sauce to compensate for additional ingredients. Will definitely make this again and I can’t wait to find more gems on this site.

  5. 5 stars
    LOVED this recipe! Super easy to make and insanely delicious – the leftovers were even better! Very fresh tasting and the peanuts and squeeze of lime at the end elevated the entire dish. Cannot wait to make this again – thank you!!!

  6. 5 stars
    I recently discovered your website and love everything I have made so far. Made this last night and everyone loved it. I didn’t have peanuts, so I used cashews and they worked great, definitely a must for some nice crunch. Trying the Hawaiian shrimp tonight.

  7. Hi! I notice when I made this and the other similar recipe from last week that my chicken tends to stick to my pan. I’m using a cast iron and trying not to turn the chicken right away so it browns, but then it just falls apart. Is my pan not hot enough when I put the chicken in? Too hot?

    1. Hey Laura,
      I am wondering if you need to use higher heat and some more oil. I would try this next time! Please let me know if you have any other questions! xTieghan

  8. 5 stars
    Ok. This is so delicious. I didn’t have the peanuts available and I added some mushrooms and it’s Still perfect!

  9. 5 stars
    Have made several of your recipes, this so far, has been my favorite. The sauce had SO much flavor, and my husband kept going back for more! Mouth is watering thinking about the leftovers in the fridge that I will be having for lunch.

  10. 5 stars
    We make lots of Asian inspired meals. But the flavours in this cake together for a whole new flavour, and it was amazing, preferred this over any meal I’ve eaten out. It’s true. So good.

  11. 5 stars
    AMAZING! Just made this for dinner and I already know I’m going to be making it again. So easy to put together and the peanuts were so yummy I started just eating them by itself. I didn’t have basil but I had a lot of cilantro and it was still really good!!

  12. 5 stars
    Made this last night and the flavors were amazing! I didn’t have the wide noodles, but still was delicious!

  13. Making this tonight. I only wish I could find the full nutrition facts, specifically carbs and protein per serving. I have metabolic syndrome and have to monitor. I could
    Have sworn I saw them at first and now they allude me.

    1. Hi Kacee! I hope this recipe turns out amazing for you!! I apologize that I do not provide the nutritional information, hopefully in the future I will! Thank you! xTieghan

  14. 5 stars
    My husband and I made this last night for dinner! He loves to experiment with food, and I’m a southern girl who grew up on beans and cornbread. I was hesitant at first because I’m not a fan of spicy food. However, this was perfect! It was enough heat to satisfy his spicy food craving and not too much that I felt like I couldn’t eat it. I couldn’t find the wide rice noodles, only pad Thai rice noodles. The sauce was a little too thin but it could have been the noodles that soaked it up. Next time, we plan to double the sauce portion. All in all, we loved this dish! The leftovers even reheat well! It was just as good today as it was last night!

  15. 5 stars
    Winner Winner Chicken Dinner…or Tofu in my case because we’re vegetarian. Burned the peanuts twice (oh well, can’t let the family think I can really cook now lol). The flavors are terrific and everyone loved it.
    So glad I found your site because I’ve haven’t cooked so much as I am now in camp quarantine.

    1. I am so glad you all enjoyed this recipe, Harley! I hope you continue to enjoy others, its the best time to cook haha! Thank you! xTieghan