Go Back
–+ servings
Easy Thai Noodles

Easy Thai Noodles for a Quick, Flavor-Packed Meal

Easy Thai Noodles are a delicious and quick meal, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Linguini Noodles Can substitute with rice noodles or gluten-free pasta.
For the Crunch
  • 1 bag Bagged Coleslaw Mix Can substitute with shredded cabbage.
  • 1 cup Shredded Carrots Easily grated from fresh carrots.
  • 1/4 cup Chopped Cilantro Omit if you prefer less herbal taste.
  • 1/4 cup Chopped Green Onions Substitute with scallions if desired.
  • 1/4 cup Chopped Honey Roasted Peanuts Cashews can be used; skip for nut allergies.
For the Protein
  • 2 cups Shredded Rotisserie Chicken Swap in tofu for vegetarian option.
For the Sauce
  • 1/4 cup Low Sodium Soy Sauce Tamari can be a gluten-free alternative.
  • 2 tbsp Honey Maple syrup is a vegan substitute.
  • 2 tbsp Sesame Oil Olive oil can be used but flavor differs.
  • 2 cloves Minced Garlic Garlic powder is a backup option.
  • 1/2 tsp Red Pepper Flakes Adjust to taste or use Sriracha.

Equipment

  • Large pot
  • Mixing bowl
  • Small mixing bowl
  • Tongs or spatula

Method
 

Step-by-Step Instructions for Easy Thai Noodles
  1. Begin by bringing a large pot of water to a boil. Add the linguini noodles and cook according to package instructions, usually about 8-10 minutes, until they are al dente. Stir occasionally to prevent sticking, then drain the noodles thoroughly and set them aside in a large mixing bowl, allowing steam to escape.
  2. In a small mixing bowl, whisk together the low sodium soy sauce, honey, sesame oil, minced garlic, and red pepper flakes. Aim for a smooth consistency.
  3. Once the noodles have cooled slightly, pour the prepared sauce over them. Gently toss the noodles with the sauce using tongs or a spatula until they are evenly coated and glistening.
  4. Stir in the bagged coleslaw mix, shredded carrots, and half of the chopped cilantro, green onions, and peanuts into the noodles. Mix well until the veggies are evenly distributed.
  5. If you’re using shredded rotisserie chicken or tofu, gently fold it into the mixture.
  6. Transfer the Easy Thai Noodles to serving dishes. Garnish each serving with the remaining chopped cilantro, green onions, and crushed honey roasted peanuts. Serve warm or refrigerate for about 10 minutes for a cold noodle salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 580mgPotassium: 350mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Don’t skimp on the sesame oil; it’s crucial for achieving that authentic taste in your Easy Thai Noodles. Drain the noodles well after cooking to prevent excess water from diluting your sauce.

Tried this recipe?

Let us know how it was!