Saucy Thai Summer Noodle Stir Fry

Whenever I think of summer evenings, I can’t help but crave a vibrant dish like Saucy Thai Summer Noodle Stir Fry. The kind of meal that captures the essence of summer; bright colors and bold flavors dancing together in harmony. A few weeks ago, I found myself at a local farmer’s market, surrounded by fresh produce and the scent of fragrant herbs. I was inspired to create a dish that would not only be delicious but also easy to whip up for a warm evening dinner with friends. That’s when the idea of this stir fry came to life, blending fresh ingredients with a touch of Thai flair!

The key to making this Saucy Thai Summer Noodle Stir Fry shine lies in the balance of textures and flavors. The chewy rice noodles, crispy vegetables, and crunchy sesame peanuts create a delightful contrast that you won’t forget. Each bite transports you to a vibrant street market in Thailand, bursting with flavor and life. I love preparing this dish because it’s quick enough for a weeknight dinner yet impressive enough for guests. The bright colors of the vegetables and the aromatic herbs make it not just a meal but a feast for the eyes!

Whether you’re hosting a summer gathering or simply looking for a satisfying dish to enjoy at home, this stir fry will surely become your new go-to recipe. With its fresh ingredients and delicious sauce, you’ll find yourself dreaming of summer even in the depths of winter. So, let’s dive into the details of how to recreate this gorgeous dish!

What’s In This Saucy Thai Summer Noodle Stir Fry

The ingredients for this recipe are what truly bring the flavors to life. Each component plays a vital role, working together to create a delightful symphony of taste. The combination of fresh vegetables, hearty noodles, and a rich sauce makes this dish a standout. Below, you’ll find a list of the key players in this stir fry.

• 8 ounces wide rice noodles
• 3 tablespoons sesame or extra virgin olive oil
• 1/4 cup, plus 1 tablespoon honey
• 1/2 cup raw peanuts
• 2 tablespoons raw sesame seeds
• 1/2 teaspoon chili flakes (use more or less to your taste)
• 1 pound boneless skinless chicken thighs or breasts, thinly sliced
• 1/2 cup low sodium soy sauce or tamari
• 1 tablespoon fish sauce
• 2-3 tablespoons Thai red curry paste
• 1 tablespoon ketchup
• 4 cloves garlic, minced or grated
• 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 or regular basil, roughly torn
• 1/3 cup fresh cilantro, roughly chopped
• Limes, for serving

The Method for Saucy Thai Summer Noodle Stir Fry

Making this Saucy Thai Summer Noodle Stir Fry is a breeze. With just a few straightforward steps, you’ll have a delicious meal ready to serve. Let’s dive into the method!

1. Start by cooking the rice noodles according to the package instructions. Once done, drain them and set aside.
2. Next, let’s make the peanuts. In a large skillet over medium heat, add 1 tablespoon of oil along with 1 tablespoon of honey. Toss in the raw peanuts, sesame seeds, and chili flakes. Cook this mixture until the peanuts are lightly toasted and caramelized, which should take about 3 to 4 minutes. Make sure to watch closely to prevent burning. Once done, spoon the peanuts onto a parchment-lined plate and sprinkle with salt. Set aside.
3. Now, let’s make the sauce! In a bowl, combine the remaining 1/4 cup of honey, soy sauce, fish sauce, Thai red curry paste, and ketchup. Whisk together until smooth.
4. Wipe the skillet clean and heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken, seasoning with pepper. Brown the chicken all over until it becomes crispy, which should take about 5 minutes. After that, add the garlic and ginger, cooking for an additional 2 to 3 minutes until the garlic is fragrant.
5. Pour in about one-third of the sauce and bring it to a boil over medium-high heat. Cook until the sauce coats the chicken, which takes about 2 to 3 minutes. Add the zucchini and bell peppers, cooking for another 5 minutes until the vegetables have softened.
6. Pour in the remaining sauce and bring it to a boil again. Stir in the noodles, basil, and cilantro. Toss everything together, cooking for an additional 5 minutes or until the sauce thoroughly coats the noodles.
7. Finally, serve the noodles topped with the sesame peanuts, additional basil, and a squeeze of fresh lime juice. Enjoy!

How to Switch It Up

Feeling adventurous? Here are some tips to switch up the Saucy Thai Summer Noodle Stir Fry to keep things exciting!

• Vegetarian option: Substitute the chicken with tofu or tempeh. Just make sure to adjust the cooking time accordingly.
• Add more veggies: Feel free to incorporate seasonal vegetables like snap peas, carrots, or baby corn for more texture and flavor.
• Make it gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce.
• Experiment with noodles: Try using different types of noodles such as soba or udon noodles for a unique twist.
• Spicy twist: Add a tablespoon of sriracha or chili paste to the sauce for extra heat.

What to Serve Alongside Saucy Thai Summer Noodle Stir Fry

When it comes to serving the Saucy Thai Summer Noodle Stir Fry, the options are endless! Here are some ideas:

• Fresh salads: Pair it with a crisp cucumber and carrot salad for a refreshing contrast.
• Spring rolls: Serve with some fresh or fried spring rolls on the side for a delightful appetizer.
• Grilled proteins: If you want to add more substance, serve with grilled shrimp or chicken skewers.
• Rice dishes: For heartier appetites, serve it alongside jasmine rice or coconut rice.
• Light soups: A light broth or miso soup would complement the flavors beautifully.

FAQ

Conclusion

The Saucy Thai Summer Noodle Stir Fry is a vibrant and flavorful dish that captures the essence of summer. With its colorful vegetables, aromatic herbs, and rich sauce, it’s a delightful addition to any meal. I encourage you to try making this dish; it’s simple, quick, and guaranteed to impress. You’ll find that it not only satisfies your hunger but also brings a smile to your face with every delicious bite.

Saucy Thai Summer Noodle Stir Fry

The ultimate summer dish! This Saucy Thai Summer Noodle Stir Fry combines fresh vegetables, chewy noodles, and crunchy peanuts, all tossed in a flavorful sauce. Perfect for a quick weeknight dinner or a summer gathering!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 520 kcal

Equipment

• Grater
• Chef's Knife
• Large Pot
• Wooden Spoon
• Skillet

Ingredients

  

• 8 ounces wide rice noodles
• 3 tablespoons sesame or extra virgin olive oil
• 1/4 cup honey
• 1 tablespoon honey
• 1/2 cup raw peanuts
• 2 tablespoons raw sesame seeds
• 1/2 teaspoon chili flakes use more or less to your taste
• 1 pound boneless skinless chicken thighs or breasts thinly sliced
• 1/2 cup low sodium soy sauce or tamari
• 1 tablespoon fish sauce
• 2-3 tablespoons Thai red curry paste
• 1 tablespoon ketchup
• 4 cloves garlic minced or grated
• 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 or regular basil roughly torn
• 1/3 cup fresh cilantro roughly chopped
• limes for serving

Instructions

 

• 1. Cook the rice noodles according to package directions. Drain.
• 2. To make the peanuts. Heat the 1 tablespoon of oil, 1 tablespoon of honey, the peanuts, sesame seeds, and chili flakes in a large skillet over medium heat. Cook until lightly toasted and caramelized, about 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 of 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.
• 5. Pour in 1/3 of the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 2-3 minutes. Add the zucchini and bell peppers, cook another 5 minutes until the vegetables have softened.
• 6. 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.
• 7. Serve the noodles topped with sesame peanuts, additional basil, and lime juice.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze this stir fry for up to a month. Just reheat it on the stovetop.
• Tip 3: Serve with lime wedges for an extra zesty kick.
• Tip 4: Feel free to switch up the proteins or veggies based on what's in season.
• Tip 5: This dish works well for meal prepping; just keep the sauce separate until ready to eat.

Keyword easy stir fry, quick weeknight dinner, Summer Recipes, Thai noodle stir fry

Previous PostCrispy Roasted Rosemary Potatoes

Next Post Keto Chocolate Mug Cake

Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.