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20 Minute Spicy Thai Noodles (gluten free, dairy free)

20 Minute Spicy Thai Noodles (gluten free, dairy free)

Angelina
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)
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main
Cuisine Thai
Servings 4 servings

Ingredients 

Chicken

  • 1 tbsp coconut oil
  • 1 lb chicken breast cut into ½-in cubes (substitute with tofu or shrimp)
  • 1 clove garlic minced
  • 1 tbsp coconut sugar
  • 1 tbsp soy sauce
  • 1 tsp sambal oelek

Sauce

  • ¼ cup coconut milk
  • ¼ 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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