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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. Hey Joyce,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  1. 5 stars
    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.

    1. Hey Abby,
      Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  2. 5 stars
    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.

    1. Hey Juli,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Claudia,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan

  3. 5 stars
    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!

  4. 5 stars
    So so good ! Perfect balance of sweet, salty and spicy – your Asian-inspired recipes are truly the best. Lots of love from France !

  5. 5 stars
    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..

    1. Hey Erin,
      Yes those will be fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    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!

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

  7. 5 stars
    This was absolutely terrific! Thank you for sharing! For those looking for substitutions: I used spaghetti-like brown rice noodles, and they worked well.

    1. 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

  8. 5 stars
    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!