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!
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
- 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!
Calories: 796kcal | Carbohydrates: 112g | Protein: 33g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1760mg | Potassium: 804mg | Fiber: 6g | Sugar: 16g | Vitamin A: 6788IU | Vitamin C: 59mg | Calcium: 98mg | Iron: 3mg
Did you make this recipe?
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in your posts and I’ll re-share!
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