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

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Comments

  1. Can you pre-make everything besides the noodles the day before? I am cooking this for a family but want to do most of the work for them while it still tastes fresh, etc. any ideas on that?

    Reply

    1. Hey McLain,
      Sure that should work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

      Reply

  2. 5 stars
    Yum! Made this tonight with leftover turkey from thanksgiving (already cooked), red and yellow bell peppers and soba noodles; what I had on hand. It turned out so good! Absolutely delicious! Thank you for another great recipe!

    Reply

  4. 5 stars
    Have tried many Thai recipes, but this is one of the best. Used 2 tsps of coarse black pepper,such a great flavor. The butter adds a whole new dimension! Love it!

    Reply

  6. 5 stars
    I made this for dinner tonight. It was amazing. The lime and basil at the end just elevate the whole dish. Yum!

    Reply

  8. This is the first great meal I’ve made since being pregnant and it was phenomenal. So delicious! I subbed sliced carrots and onions for the veg. And a clementine instead of a lime.

    Reply

  9. Hello! Love your recipes! I would like to try this one with tofu instead of chicken. Do you recommend that I basically follow the same steps as for the chicken? Or would you change something? Thank you!

    Reply

    1. Hey Carole,
      I would follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

      Reply

  10. This looks so good! I can’t wait to try it. If I don’t have rice noodles and can’t get them, what would you recommend for a substitute? Rice? Raman? A different noodle?

    Reply

    1. Hey Sara,
      Any noodles you enjoy will work here! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

      Reply

  11. I made this a while back and it was perfect. But tonight when I made it, it was missing something. Afterward, I realized that in the text you call for fish sauce, but it is not in the directions. So, I can’t remember if I added it in on my own last time, or if it has been removed since?

    Reply

    1. Hey Toni,
      So sorry for the confusion, there is not any fish sauce in this recipe, but you may have added it on your own wish was probably tasty. Please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Julie,
      You want your noodles to be hot. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  14. 5 stars
    My husband loves thai dishes, so I stumbled on this recipe while trying to re-create a favorite dish of his from a local restaurant. This has become my go-to quick dinner recipe. It’s delicious and so easy to make. I double the sauce and broccoli and sub tofu for chicken, so I like that it’s easy to customize to our diet. I usually double the noodles as well (omg they are so good) and then use the leftover noodles as a base for Mandarin Chick’n from the freezer aisle (another easy meal!).

    Reply

  15. 5 stars
    I subbed in rice for the noodles, but this was seriously so good!! All five kids gobbled up every last shred, I’m gonna have to make a double batch next time.

    Reply