30 Minute Saucy Chicken Noodles (Pad Thai Inspired!)

5 from 3 votes

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!

Course Main Course

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose

Keyword Dairy Free, gluten-free, Refined Sugar Free

Servings Servings

Calories 796kcal

Author Nicole Modic

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!

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