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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

  2. 4 stars
    Delicious recipe. I’m still confused about where the black pepper is added. I put the 1.5 tsp of pepper in the cornstarch mixture and it worked out fine. I substituted asparagus for the broccoli and it was amazing. I also used about one cup of the coconut milk and a little extra butter and garlic in the sauce. Restaurant quality dinner. Thanks

    Reply

    1. Hi Christine! It is added in step one and is just a pinch! I am really glad this turned out so well for you! Thank you! xTieghan

      Reply

  3. 5 stars
    This was a huge hit with my husband and kids. I checked your IG post for a turmeric substitution and used curry instead. I also saw on IG to add the entire 1 1/2 tsp pepper in the first step. I used chicken broth instead of coconut milk. Thanks for this easy, adaptable, delicious dish!

    Reply

    1. Hi Annie! I am so glad you were able to use what you had on hand for this one! Thank you so much for trying it! xTieghan

      Reply

    2. Hi Shellie,
      The numeric add great flavor to this dish. You could sub with another seasoning that you enjoy, curry would be great. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    I made this recipe vegan (used tofu instead of chicken and earth balance butter) and it was incredible! Love these flavours! I also didn’t have broccoli so I used green beans, and still phenomenal. Thanks for this amazing and easy recipe!

    Reply

    1. Thank you Katie!! SO glad you used what you have on hand! I hope you continue to love this and others of mine! xTieghan

      Reply

  7. Please please please address several of us who are asking about what to do with the 1 1/2 tsp if black pepper – you do not tell us in the recipe where to add it.

    Reply

    1. Hi Christine! It is just a pinch of black pepper! The recipe is all fixed. I hope you love this recipe! xTieghan

      Reply

    2. Hi Christine,
      I have adjusted the recipe. It no longer calls for 1 1/2 teaspoons of black pepper, there is simply a pinch in the marinade. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. Hi! Love you posts. Can’t wait to try. Most of the stores near me are in short supply of mostly everything. Do you find that you have any trouble with Thrive? I see the links go directly there and I was wondering if you shopped there mostly?? Looking to change up how we acquire our staples. 🙂

    Reply

    1. Hi Marsha! I do not have a problem with Thrive, but right now many things are taking longer to ship than usual due to the high demand.. I find it really easy to use and order from though! Please let me know if you have any other questions! xTieghan

      Reply

  10. I had the same question about the black pepper it is not in the recipe but it is on the blog. I hope this helps the other with the same question. Going to try this tonight!

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

    Reply

    1. Hi Jackie,
      Yes, sorry I adjusted the recipe, it is just a pinch of black pepper. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. Made this last night and it was soooooooo good! So many amazing flavors all together! Like others I am wondering about the black pepper, but I just used the pinch in the marinade and it came out great! I will be making this one again! Thanks Tieghan!

    Reply

  12. Hey Tieghan! How do you calculate nutrition? When I did it for this recipe it shows as about 570 calories per serving, not 279. I even used subs like light coconut milk instead of whole and it still comes out over what you have calculated. I might be doing it wrong though 🙂

    Reply

    1. Hi Gina! Apple cider vinegar should work great if you have it! Please let me know! I hope you love this recipe! xTieghan

      Reply

  15. 5 stars
    I loved this recipe was but I forgot to add the pepper I think? The ingredient list calls for 1.5 teaspoons but the instructions only call for a pinch in the cornstarch coating for the chicken. Was I supposed to add the rest of the pepper to the sauce? And was I supposed to add fish sauce? It wasn’t in the recipe or ingredient list but you mentioned It in the post! I added a little dash of It just in case. Actually it was vegetarian fish sauce because that was all I had in hand but it turned out really good!

    Reply

    1. Hi Lindsey,
      Thanks so much for trying the recipe! Sorry for the confusion, it I just a pinch of pepper in the marinade, the recipe is adjusted. When it comes to the fish sauce I was saying that it is typically made with fish sauce but I didn’t add any to mine. I hope this clears things up! xTieghan

      Reply