Next Post
Lemon Strawberry Dutch Baby with Ricotta Cream.
This post may contain affiliate links, please see our privacy policy for details.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My husband insisted I make this again!
Hey Joyce,
Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan
Delicious! Be careful with the Thai red curry paste…I may have used a bit too much, but the flavor is still amazing! Will be on my list of go-to recipes.
Hey Abby,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
This meal is super easy to put together & hits every flavor you can think of. It has a little kick but not an insane spice. I also want top everything with seasame peanuts.
Hey Juli,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
One of the best Thai recipes of HBH!! Loved it 🙂
Hey Claudia,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Hi! Even though it is winter and cold in Chicago, I made this last night and it was outstanding. Followed it exactly as written and everyone loved it. It was amazing. Every recipe I have made from HBH (website and cookbook) have been incredible. Thank you so much!
Hey Megan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
So so good ! Perfect balance of sweet, salty and spicy – your Asian-inspired recipes are truly the best. Lots of love from France !
Thank you so much Julie!! xTieghan
Our summer veg are just coming in at the markets here in New Zealand so I tried this tonight and wow! So so good!! This will definitely be a regular in our house from now on..
Wow yes! So happy you have been loving this recipe, Maree! Thank you! xTieghan
Really quick, easy and delicious!
Thank you so much Victoria! xTieghan
Hi!! So excited to try this! I accidentally bought dry roasted peanuts- can they still work with the recipe?
Hey Erin,
Yes those will be fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and we loved it, like all of your Asian inspired recipes. Thank you for providing easy to follow and delicious recipes during these trying times!
Thank you Sarah! I am really glad this recipe turned out so well for you! xTieghan
Love your recipes!! Wondering if I can use coconut aminos instead of soy sauce? Thanks!
Hey Madeline,
Yes coconut aminos will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was absolutely terrific! Thank you for sharing! For those looking for substitutions: I used spaghetti-like brown rice noodles, and they worked well.
Love that! Thank you so much Anjali! xTieghan
SO delish and super easy!! Adding this dish to my weekly dinner rotation!
Love to hear that! Thank you so much for trying this one, Taylor! xTieghan
My husband and I absolutely LOVED this dish! Do you have any recommendations for reheating?
Hey Abby,
I am so glad you enjoyed! I would reheat this in the microwave. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, Tieghan –
Made this last night. Was SO delicious. I did substitute Sirachah for the red chili paste. Also – and this is called making good with what you have – when I went shopping, I forgot to buy noodles! Checked the pantry, and we only had lasagna noodles. So I made the lasagna noodles and then just cut them in the shape of wide noodles (some irregular shapes for sure!)
But a winning recipe for sure!
Thank you so much David! I am so happy to hear that! xTieghan