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Saucy Thai Summer Noodle Stir Fry with Sesame Peanuts

Saucy Thai Summer Noodle Stir Fry is an easy 40-minute dinner made with chicken, rice noodles, colorful vegetables, and a rich Thai-inspired sauce. Finished with sweet sesame peanuts and fresh herbs, it's perfect for busy weeknights.
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Prep Time 15 minutes
Course Main Course
Cuisine Thai-Inspired

Ingredients
  

For the Stir Fry

  • 8 ounces wide rice noodles
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1 pound boneless skinless chicken thighs or chicken breasts thinly sliced
  • 4 cloves garlic minced
  • 1- inch fresh ginger grated
  • 1 zucchini or yellow summer squash thinly sliced
  • 2 red or orange bell peppers thinly sliced
  • 1 cup fresh Thai basil or regular basil torn
  • 1/3 cup fresh cilantro chopped
  • Lime wedges for serving

For the Sauce

  • 1/4 cup honey
  • 1/2 cup low-sodium soy sauce or tamari
  • 1 tablespoon fish sauce
  • 2 –3 tablespoons Thai red curry paste
  • 1 tablespoon ketchup

Sesame Peanuts

  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1/2 cup raw peanuts
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon chili flakes
  • Salt to taste

Instructions
 

  • Cook the rice noodles according to the package directions. Drain well and set aside.
  • Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add honey, peanuts, sesame seeds, and chili flakes. Cook for 3–4 minutes until lightly caramelized. Transfer to parchment paper, sprinkle with salt, and cool.
  • In a bowl, whisk together honey, soy sauce, fish sauce, Thai red curry paste, and ketchup until smooth.
  • Wipe out the skillet and heat the remaining oil over medium heat.
  • Add the sliced chicken, season with black pepper, and cook until browned and lightly crispy, about 5 minutes.
  • Stir in garlic and ginger and cook for another 2–3 minutes.
  • Pour in one-third of the sauce and cook until it coats the chicken.
  • Add zucchini and bell peppers. Cook for about 5 minutes until slightly tender.
  • Add the remaining sauce and bring to a gentle simmer.
  • Stir in the cooked rice noodles, basil, and cilantro. Toss until everything is evenly coated and heated through. This Saucy Thai Summer Noodle Stir Fry develops even more flavor as the noodles absorb the sauce.
  • Serve immediately with caramelized sesame peanuts, fresh basil, cilantro, and a generous squeeze of lime.

Notes

  • Chicken breast can be substituted with shrimp, beef, or tofu.
  • Cashews work well instead of peanuts.
  • Fresh Thai basil delivers the most authentic flavor, but regular basil is a great substitute.
  • Garnish with extra sesame seeds for additional crunch.