Thai Stir-Fry Spice Chicken & Cashew Noodles
These Thai Stir-Fry Spice Chicken and Cashew Noodles are quick, colourful and satisfyingly savoury. Tender chicken, crisp vegetables and springy noodles are tossed in a glossy lime sauce and finished with toasted cashews.
Made with our Thai Stir-Fry Spice, it brings aromatic flavour to quick everyday meals without needing a cupboard full of separate seasonings.
🥣 Ingredients
- 250g egg or rice noodles
- 500g chicken thighs, thinly sliced
- 2 tbsp Thai Stir-Fry Spice
- 1 red pepper, sliced
- 2 pak choi, chopped
- 4 spring onions, sliced
- 75g unsalted cashews
- 2 tbsp light soy sauce
- 1 tbsp honey
- Juice of 1 lime
- 1 tbsp vegetable oil
- Fresh coriander, to serve
🍳 Instructions
- Cook the noodles according to the packet instructions, then drain.
- Toast the cashews in a dry wok for 2 minutes and set aside.
- Toss the chicken with the Thai Stir-Fry Spice. Heat the oil and stir-fry the chicken for 6–8 minutes until golden.
- Add the pepper and pak choi. Cook for 3 minutes, then add the spring onions.
- Mix the soy sauce, honey and lime juice. Add it to the wok with the noodles and toss until glossy and hot.
- Scatter over the cashews and coriander, then serve with extra lime.
⏱️ Timings
- Preparation: 15 minutes
- Cooking: 15 minutes
- Serves: 4
🍽️ Serving Suggestions
Serve immediately with cucumber ribbons or steamed greens. For extra heat, add sliced red chilli or a spoonful of chilli sauce.
💛 Why This Recipe Works
The seasoning flavours both the chicken and sauce, while lime, crisp vegetables and cashews add freshness and contrasting texture.
🛒 Get the Blend
Make this recipe with our Thai Stir-Fry Spice.
🌶️ More Thai Stir-Fry Spice Recipes
- Thai Stir-Fry Spice Beef & Broccoli
- Thai Stir-Fry Spice Prawn & Pineapple Fried Rice
- Thai Stir-Fry Spice Crispy Tofu & Vegetables
- Thai Stir-Fry Spice Pork & Green Beans
- Thai Stir-Fry Spice Sticky Aubergine Rice Bowl
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