30 Minute Saucy Chicken Noodles (Pad Thai Inspired!)

If you love noodles that are loaded with sauce, then you’re going to love these 30 Minute Saucy Chicken Noodles. Inspired by a classic Pad Thai, these noodles are filled with tender cooked chicken thighs, a medly of fresh veggies, and a creamy, salty, peanut-based sauce that brings it all together. It’s the perfect takeout-inspired recipe that’s made even better at-home!

Friends, when it comes to ordering takeout noodles, I have one complaint: they never have enough sauce! I don’t know what it is, but no matter where I order takeout from, the noodles are never saucy enough. While some people may like noodles that are a little more bare, for me, I am ALL ABOUT the sauce. But because asking for more sauce isn’t exactly an option, I’ve taken to making my own noodles dishes at home. Enter, these Pad Thai-inspired Saucy Chicken Noodles.

These noodles are the perfect way to enjoy a restaurant-quality meal at-home. They come together with a base of rice noodles (which are naturally gluten-free), which are then topped with tender chicken thighs, a medly of cooked veggies, and a creamy, tangy, peanut-based sauce. The end result is a noodle dish that can be thought of as a cross between a non-traditional Pad Thai and comforting peanut noodles.

Plus, the best part is that these noodles come together in just about 30 minutes, which is faster than the time it takes to order takeout. I love having this recipe in my back pocket for the days where I don’t want to spend time cooking a complicated dinner.

Oh, and if you happen to be vegetarian, don’t skip this recipe! Simply swap out the chicken for crispy tofu (and omit the fish sauce), and you’ve got the perfect vegetarian-friendly dinner ready in minutes!

What You Need to Make This Saucy & Flavorful Noodle Dish

• Rice Noodles: Any good Asian-inspired noodle dish comes together with rice noodles. You can use flat, wide rice noodles, or pad thai noodles, depending on what you can find at your local grocery store!
• Olive Oil: Olive oil is a better-for-you oil that is heart healthy and is perfect for cooking the chicken.
• Chicken Thighs: While I like using boneless, skinless chicken thighs, in this recipe, chicken breast also works just as well. To keep this recipe simple and easy, I recommend just using what you already have on-hand!
• Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
• Bean Sprouts: Bean sprouts are crunchy and full of fiber, making them a healthy and delicious addition to this recipe.
• Red Bell Pepper: Red Bell peppers are full of fiber and add a delicious texture to these noodles.
• Carrot Matchsticks: If you’re looking for a way to get more veggies into your diet, then this recipe is perfect for you. The addition of carrot matchsticks adds a sweet, crunchy flavor that blends in perfectly with the noodles.
• Garlic: I will always recommend using fresh garlic in my recipes. The flavor is unbeatable!
• Eggs: Scrambled eggs pack this noodle dish with extra protein and healthy fats, making it the perfect addition to this recipe.
• Green Onions & Cilantro: I love to garnish these noodles with some green onions and cilantro for added flavor and texture!
• Lime: A squeeze of fresh lime juice adds brightness and acidity to these noodles.
• Crushed Red Pepper Flakes: For the perfect amount of heat, I love adding in some crushed red pepper flakes!
• Toasted Sesame Oil: A little sesame oil adds a deep, nutty flavor that helps this dish shine.
• Fish Sauce: I love the tangy, salty flavor that fish sauce adds to this sauce. Don’t skip it!
• Coconut Sugar: To balance out the saltiness of the fish sauce, coconut sugar is the perfect addition.
• Rice Vinegar: To give the sauce the right amount of tang, a splash of rice vinegar does the trick.
• Peanut Butter: Rich and creamy peanut butter forms the base of this sauce, and there’s truly nothing like it! Think of this dish like an elevated take on the classic peanut butter noodles… but made even better.
• Ground Ginger: A pinch of ground ginger is delicious in this sauce. Don’t skip it!
• Chopped Peanuts: I love to add a sprinkle of chopped peanuts to these noodles, for that extra crunch in every bite.

How to Make This Easy Pad Thai-Inspired Noodle Dish

To make this dish, start by preparing the noodles. Cook the noodles according to the package instructions. Once they’re done, drain the water from them and set them aside.

Next, heat a large pan, on the stove, over medium heat, and add in the olive oil. While the pan is heating, prepare the chicken by cutting the chicken thighs into bite sized pieces. Once the oil is hot, add the chicken to the pan alongside the soy sauce. Allow it to cook for 7-8 minutes, until it’s browned on all sides and almost cooked through.

Once the chicken is done, transfer it to a plate, being sure to leave the oil and chicken juices in the pan. Next, add the bean sprouts, bell pepper, carrots and garlic to the pan. Cook until the veggies in the oil and juices for approximately 4 minutes, until they start to soften.

While the veggies are cooking, prepare the sauce by adding the toasted sesame oil, fish sauce, coconut sugar, rice vinegar, creamy peanut butter, and ground ginger to blender. Blend the sauce until it’s smooth and creamy, then set it aside.

Once the veggies are done, push them to one side of the pan. Then, crack both eggs into the other side of the pan and scramble them gently. Once the eggs are scrambled, combine them with the veggies. Add the chicken back to the pan, alongside the cooked noodles, sliced green onions, cilantro, lime juice, crushed red pepper flakes, and the sauce.

Toss to combine, until the noodles and chicken are fully combined and coated in the sauce. Once the noodles are done, remove them from the heat. Garnish them with chopped cilantro, chopped peanuts, and a squeeze of lime juice, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Home | Recipe | Dinner

5 from 3 votes

30 Minute Saucy Chicken Noodles (Pad Thai Inspired!)

• Dairy Free
• Gluten Free

If you love noodles that are loaded with sauce, then you're going to love these 30 Minute Saucy Chicken Noodles. Inspired by a classic Pad Thai, these noodles are filled with tender cooked chicken thighs, a medly of fresh veggies, and a creamy, salty, peanut-based sauce that brings it all together. It's the perfect takeout-inspired recipe that's made even better at-home!

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Servings: 4 Servings

Cook mode:Prevent your screen from going dark

Ingredients

For the Noodles:

• ▢ 14 Ounces Rice Noodles, stir fry or pad thai noodles
• ▢ 1 Tablespoon Olive Oil
• ▢ 1 Pound Boneless Skinless Chicken Thighs, cut into bite size pieces
• ▢ 2 Tablespoon Low Sodium Soy Sauce
• ▢ 1 Cup Bean Sprouts
• ▢ 1 Red Bell Pepper, seed removed and sliced thin
• ▢ 1 Cup Carrot Matchsticks
• ▢ 3 Cloves Garlic, mashed
• ▢ 2 Eggs
• ▢ 1 Cup Green Onions, sliced thin (this is approximately 1 bunch)
• ▢ ½ Cup Cilantro
• ▢ 1 Lime, juiced
• ▢ ½ Teaspoon Crushed Red Pepper Flakes

For the Sauce:

• ▢ ½ Cup Low Sodium Soy Sauce
• ▢ 2 Tablespoon Toasted Sesame Oil
• ▢ 3 Tablespoon Fish Sauce
• ▢ ⅓ Cup Coconut Sugar
• ▢ 3 Tablespoon Rice Vinegar
• ▢ ¼ Cup Creamy Peanut Butter
• ▢ 1 Teaspoon Ground Ginger

For Garnishing:

• ▢ ⅓ Cup Chopped Peanuts
• ▢ 1 Lime, juiced and drizzled on top

Instructions 

1. To make this dish, start by preparing the noodles. Cook the noodles according to the package instructions. Once they're done, drain the water from them and set them aside.
2. Next, heat a large pan, on the stove, over medium heat, and add in the olive oil.
3. While the pan is heating, prepare the chicken by cutting the chicken thighs into bite sized pieces.
4. Once the oil is hot, add the chicken to the pan alongside the soy sauce. Allow it to cook for 7-8 minutes, until it's browned on all sides and almost cooked through.
5. Once the chicken is done, transfer it to a plate, being sure to leave the oil and chicken juices in the pan.
6. Next, add the bean sprouts, bell pepper, carrots and garlic to the pan.
7. Cook until the veggies in the oil and juices for approximately 4 minutes, until they start to soften.
8. While the veggies are cooking, prepare the sauce by adding the toasted sesame oil, fish sauce, coconut sugar, rice vinegar, creamy peanut butter, and ground ginger to blender.
9. Blend the sauce until it's smooth and creamy, then set it aside.
10. Once the veggies are done, push them to one side of the pan.
11. Then, crack both eggs into the other side of the pan and scramble them gently. Once the eggs are scrambled, combine them with the veggies.
12. Add the chicken back to the pan, alongside the cooked noodles, sliced green onions, cilantro, lime juice, crushed red pepper flakes, and the sauce.
13. Toss to combine, until the noodles and chicken are fully combined and coated in the sauce.
14. Once the noodles are done, remove them from the heat. Garnish them with chopped cilantro, chopped peanuts, and a squeeze of lime juice, then serve and enjoy!

Recipe In Action

Nutrition Hide Nutrition

Calories: 796kcalCarbohydrates: 112gProtein: 33gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 108mgSodium: 1760mgPotassium: 804mgFiber: 6gSugar: 16gVitamin A: 6788IUVitamin C: 59mgCalcium: 98mgIron: 3mg