20 Minute Spicy Thai Noodles (gluten free, dairy free)
Deliciously spicy with hints of sweetness, these 20 Minute Spicy Thai Noodles super simple and perfect for a quick weeknight meal! (gluten free, dairy free)
Ingredients
Chicken
- 1 tbsp coconut oil
- 1 lb chicken breast cut into 1/2-in cubes (substitute with tofu or shrimp)
- 1 clove garlic minced
- 1 tbsp coconut sugar
- 1 tbsp soy sauce
- 1 tsp sambal oelek
Sauce
- 1/4 cup coconut milk
- 1/4 cup soy sauce or coconut aminos
- 3 tbsp coconut sugar
- 4 cloves garlic minced
- 1 tbsp rice wine vinegar
- 1 tsp ginger minced
- 1 tsp sambal oelek
Stir Fry
- 8 oz rice noodles I used red rice and chia noodles
- 2 tbsp coconut oil
- 8 oz white mushrooms sliced
- 1 cup 6 oz broccoli florets
- 3 scallions sliced into 2-inch pieces
- topping: sliced scallion roasted peanuts, lime wedges
Instructions
- Heat 1 tbsp coconut oil in a wok or large skillet over medium high heat. Add chicken, garlic, coconut sugar, soy sauce, and sambal oelek. Cook 5-6 minutes or until chicken is cooked through. Transfer chicken to a plate.
- Meanwhile, cook noodles according to package.
- Make the sauce by combining all of the ingredients in a small bowl. Set aside.
- Add remaining 2 tbsp coconut oil to wok or skillet and melt over medium high heat. Add sliced mushrooms and broccoli. Cook, stirring frequently for 5 minutes, or until tender. Add sliced scallions and chicken and cook 1 minute. Pour sauce over chicken/vegetable mixture and bring to a boil. Once boiling, cook an additional 2-3 minutes, then add in cooked noodles. Toss to combine.
- Remove from heat and serve with sliced scallions, roasted peanuts, and lime wedges.
- Enjoy!
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