This post may contain affiliate links, please see our privacy policy for details.

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.

SavePrintEmail

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!
View Recipe Comments
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)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 4 stars
    Made this tonight. The prep time was more than 10 mins but cook time is pretty close to accurate. I used brown rice ramen noodles and they worked great and this part of the recipe could be prepared a bit ahead of time and just warmed gently when ready to eat. I stayed on the low end of the black pepper amount listed (1t) since this was the first time making the recipe and I think that was the perfect amount. I only used 1/2 lime to squeeze on top of stir fry mixture to see how it tasted and that was plenty to our liking. I also added a pinch of salt to the noodle mixture based on feedback from a friend who had already made the recipe. Would definitely make again. Thanks.

    Reply

    1. Hey Danita,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

      Reply

  2. Hello! My husband doesn’t care for cashews but I wondered if I could substitute with water chestnuts? Or would that take away from the flavor?

    Reply

    1. Hey Cortney,
      I think water chestnuts would be great. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Brianne,
      I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan

      Reply

  5. 4 stars
    Loved the recipe but I think the 279 calorie count is for just the noodles? Considering a 2 oz serving of rice noodles with no sauce is already 190 calories, then add butter and garlic and that’s around your 279 calculation. I calculated 735 cals per serving for the entire meal.

    Reply

  6. 4 stars
    this was so good! my only issue is that i feel like your total time estimates are often unrealistic. Can’t speak for everyone but this took me 40 minutes to make and i was trying to hurry! i’d be pretty impressed if someone made this for the first time in 25 min. just taking out all 19 ingredients takes a while in and of itself…

    Reply

    1. Hey Alicia,
      Thanks so much for trying the recipe. I am glad you enjoyed it! Sorry this took you longer than expected, everyone cooks differently:) xTieghan

      Reply

  7. Hi There, I’m writing from the UK, my daughter (who doesn’t like to cook) has shared your amazing site with me and I am absolutely smitten, spending far too much time looking at your delicious recipes.

    One question, Red Pepper Flakes? are they same as Red Chilli Flakes? I am a little confused……..

    I do love the skip to Recipe option although I do love your blog and I also love the fact that I can get metric measurements as Cup measurements are always a mystery to me as we either use Imperial or Metric in the UK so thanks for that
    You are certainly keeping the flavours interesting during these cold dark January lockdown days
    Thank you
    Kate

    Reply

    1. Hey Kate,
      Yes, red pepper and chili flakes are the same thing. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. 5 stars
    This recipe truly only took me 30 minutes! If you can move swiftly in the kitchen and really read through the instructions before even starting, then you can prevent it from being one of those “30 minute” recipes that really take 1 hour. I loved the coconut milk garlic noodles to go with this, it was like an asian fusion Alfredo almost?? Sooooo good. Will definitely make it again!

    Reply

  10. 5 stars
    Just checking in before making this tomorrow! Would steamed basmati or coconut rice be satisfying substitutes for the noodles??❤️

    Reply

    1. Hey Gia,
      Yes, either of those would be totally awesome! I hope you love the recipe, please let me know if I can help in any other way! xTieghan

      Reply

  11. 5 stars
    This was delicious! Will be my go-to next time I’m craving Thai and don’t want to spend $$$ on takeout.

    Reply

  12. 5 stars
    Wow! We had this for dinner tonight and it was delicious! Simple ingredients that are all pantry/fridge staples for me except cashews, so it was perfect to have on a whim. Better than takeout for sure – all of the flavor without the heaviness!!

    It did take me about 45 minutes to make with slicing up the chicken, cutting the broccoli, and the rest of the prep, but I am sure it would be a little speedier next time now that I’m familiar with the process. Still worth it though!

    Reply

  14. 5 stars
    This was unreal how good it was!! Although, it took me waaaay longer than 25 minutes! It was worth it though. Very, truly better than take out!!! I just have to be a better prepper ahead of time to zip through it on a weeknight! 😉

    Reply

    1. Hey Susie,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

      Reply

  15. 5 stars
    My boys LOVED this recipe! Me too! Definitely part of the many Half Baked Harvest dinner rotations…

    Reply

    1. Hey Leslie,
      I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

      Reply