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Weeknight style Thai Black Pepper Chicken and Garlic Noodles. The super fast Thai chicken noodle bowl that looks like takeout, but tastes so much better…and it’s healthier too! Quick-cooking chicken tossed in a sweet, tangy, and spicy Thai style black pepper sauce with plenty of broccoli, cashews, and basil. Serve this chicken over saucy garlic butter rice noodles and top with extra lime juice. Every bite is saucy, sweet, spicy, and hinted with basil. It’s delicious and healthy. Major bonus?  This comes together in no time at all (under 30 minutes). Perfect for busy weeknights when you’re looking for something a little more special, but still quick, healthy-ish, and DELICIOUS.

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles with chopsticks in noodles

Making Monday night Thai inspired food a thing and so happy about it. I’ve been saying this for weeks, but all I’m craving right now is colorful food, anything fun, and anything different. Any kind of recipe that I haven’t made before. With life in quarantine being much the same every day, I’m thankful to have food as an outlet for spontaneity. Just something different to break up the days, you know?

So yeah, long story short, I’m switching up recipes these days. I’ve made things like a whipped coffee white Russian, Mexican taquitos, and Italian style ravioli. I even ventured towards Cuban with my skillet cheesy Cuban chicken and rice bake and creamy coconut lime mojitos.

Cooking has been the only thing keeping me sane. What’s helping you guys?

Anyway, today we’re stepping into some quick-cooking Thai cuisine, and it’s truly my favorite kind of food.

overhead photo of 25 Minute Thai Black Pepper Chicken in skillet

The inspiration.

I’ve had this dish in mind for a while now. My oldest brother Creighton is here and this week he pushed me to finally create the recipe. He’s been asking for some new quick-cooking Thai inspired chicken dishes, so I obviously had to deliver up something good.

Enter this under 30-minute Thai black pepper chicken. It’s not super traditional, but it was inspired by black pepper chicken. Which customarily, is a mix of chili peppers, garlic, ginger, rice vinegar, fish sauce, and plenty of black pepper. My take has all these flavors too…but also some additional ones as well.

It’s saucy, spicy, sweet, a touch salty, and just about as delicious as a quick-cooking Thai chicken dinner can get. I really can’t say enough good things about this recipe. It’s one of those dishes that will become a monthly staple.

Why? Well, it’s simple, it’s quick, it’s pretty healthy, and it’s a dinner that most everyone can really enjoy.

overhead photo of Garlic Noodles in skillet

The process.

First up, toss the chicken with a little cornstarch, turmeric, and ginger. Tossing the chicken with cornstarch allows it to get extra crispy and caramelize while cooking.

Now make the sauce. It’s simply, honey, soy sauce, rice vinegar, and plenty of chili flakes, plus black pepper.

Pan-fry the chicken in a little oil until it is crisp. Add plenty of broccoli, a handful of cashews. Then pour over the sauce and let it simmer down and thicken over the chicken and broccoli.

As the chicken is cooking, boil some rice noodles and toss them in a hot pan full of butter and garlic. Yes, noodles, butter, and garlic…but then add a touch of coconut milk for a little more sauce and additional creaminess. SO GOOD.

By the time the noodles have cooked, the chicken should be done as well. Now, put it all together…

overhead close up photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles

Spoon the noodles plus the sauce into bowls, then add the chicken and broccoli. Finish each bowl off with a squeeze of fresh lime juice and fresh basil or cilantro.

Enjoy. Immediately.

Yes, this is that simple and that quick-cooking. Honestly, this will take you no more than thirty minutes to make and uses a good amount of pantry staples too!

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles with chopsticks

Notes and substitutions…

For the broccoli, while I love it with this dish, you can really use whatever vegetable you have on hand. Bell peppers would be my top pick, then asparagus, but you could also use mushrooms, bok choy, carrots. Really, use whatever you’ve got.

Now, let’s talk about the noodles. I like to use vermicelli rice noodles, but you could use any variety of rice noodles or even angel hair pasta. The noodles are meant to be saucy, so once you toss them with the garlic butter sauce, make sure to serve right away.

And you guys…that’s it. Takes less than 30 minutes to make and it’s not only delicious but fun too. We might not be able to travel around the world right now, but at least we can create fun ethnic-inspired recipes at home any night of the week.

I’m all about that. So, Monday night Thai food?

overhead photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles

Watch the How To Video:

Lastly, if you make this Thai black pepper chicken and garlic noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Thai Black Pepper Chicken and Garlic Noodles

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories Per Serving: 823 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel

Ingredients

US Customary – Metric

Instructions

  • 1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon oil.
    2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water.
    3. Cook rice noodles according to packaged directions.
    4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the shallots, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.
    5. Meanwhile, heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
    6. To serve, divide the noodles among bowls and top with chicken. Serve with additional basil and limes. Enjoy!
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overhead horizontal photo of 25 Minute Thai Black Pepper Chicken and Garlic Noodles

This post was originally published on April 20, 2020
4.31 from 1246 votes (949 ratings without comment)

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Comments

  1. 5 stars
    I made this last night and we loved it! Easy and fun to make. It’s so flavorful, with a tiny bit of Thai kick to it.
    This is going into our regular dinner rotation.

    Reply

  2. 4 stars
    Hi! I made this got the 2nd time tonight and it really is a delicious recipe. My one question is when I initially cook the chicken it seems that the corn starch mixture ends up coating the bottom of the pan instead of giving the chicken a ‘crisp coating’ like in your picture. First time I thought maybe the pan wasn’t hot enough but this time I made sure it was. Again the flavors were still there but any suggestions on how to avoid this?

    Reply

    1. Hey Fatima,
      Thanks so much for giving the recipe a try. I would recommend stirring the chicken around initially so that the coating doesn’t get stuck to the pan. I hope this helps! xTieghan

      Reply

  4. Is the amount of chicken correct? 1lb seems like a low amount for 4 people (or 2 pounds for 8 people, and so on).,.

    Reply

    1. Hey Traci,
      Yes this is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. 5 stars
    I wanted to let you know I made this recipe, but I made it vegan. It came out so fantastic, I’m sure just as good as the non-vegan version.

    Reply

  9. Hi! Could I blanch the broccoli first? I’m making this for my two year old and he doesn’t like crunchy broccoli. Thanks!

    Reply

    1. Hey Christina,
      Absolutely!! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  10. 5 stars
    I made this a couple weeks ago and it as DELICIOUS! If I make it again, do you think I could substitute your coconut rice recipe (from your recent “Thai Basil Sesame Chicken” recipe) instead of the noodles, just to try something different?

    Reply

    1. Hey Lola,
      So glad you have enjoyed this recipe! Yes, the coconut rice would be so delish with this dish! xTieghan

      Reply

  12. 1 star
    The family didn’t like this recipe at all. Very heavy on the turmeric. It did not taste like thai flavors. We do eat a lot of thai food.

    Reply

  13. 5 stars
    SO good. Have to say that I did it feel that the noodles really needed any sauce as it was just delicious without more saucing (and another pot to clean up) but truly a delightful recipe that we will make again. I wish we had more leftovers but it was too good not to finish !!

    Reply

  14. I am dying to try this recipe! I have bean thread noodles on hand… will they be a good substitute for rice noodles or should I try to get rice noodles instead?

    Can’t wait to try this as I have everything else on hand!

    Reply

    1. Hi Mika,
      Any noodles that you enjoy will work for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  15. 5 stars
    This was excellent! Great flavors. I didn’t have cashews, so I skipped them. Used cilantro in place of basil because it’s what I had already. Did extra coconut milk since we weren’t eating immediately. Would 100% make this again (plan to do that with all of the ingredients next time) and already looking forward to leftovers!!

    Reply