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Thai Noodles

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close up shot of a bowl of Thai Noodles garnished with cilantro
These spicy Thai noodles feature tender pasta noodles mixed with an irresistible peanut sauce and topped with peanuts and veggies.
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Table of Contents
  1. Thai Noodles Ingredients
  2. How To Make This Thai Noodles Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These easy Thai noodles let you skip takeout but still enjoy all the yummy flavors of your favorite Thai restaurant. This Asian-inspired recipe features tender linguine noodles mixed with a perfectly spicy sauce, fresh veggies, and crunchy peanuts.

Want more dinner inspiration? Try a big bowl of this better than takeout fried rice. We also love this Chinese chicken salad recipe, it’s a recipe from my grandma.

close up shot of a bowl of Thai Noodles garnished with cilantro

Thai Noodles Ingredients

Thai Noodles raw ingredients that are labeled

You’ll need:

  • 1 pound linguine noodles, cooked & drained
  • 1½ cups shredded carrots
  • 1 cup white button mushrooms, chopped
  • ½ cup scallions (green onions), chopped
  • ¼ cup cilantro, chopped
  • ¼ cup dry roasted peanuts, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, grated

For the Sauce

  • 1 cup soy sauce, divided
  • 2 tablespoons chili sauce
  • 2 tablespoons creamy peanut butter
  • 3 tablespoons honey
  • 4 teaspoons cornstarch
  • ¾ teaspoon crushed red pepper flakes

SUBSTITUTIONS AND ADDITIONS

PASTA: Any pasta will work for this dish. You could make it with angel hair pasta, spaghetti, or fettuccine. Whatever you have on hand will work! Instead of traditional pasta, you could even make this recipe with our zucchini noodles, ramen noodles, or fresh rice noodles.

ADD PROTEIN: If you want to add protein, a rotisserie chicken helps save time. You could also serve with pork, shrimp, or tofu. 

SPICE: While this Thai recipe is already very spicy, if you really want to turn up the heat, you can either increase the amount of crushed red pepper flakes or you can add 1 to 2 teaspoons of spicy sriracha to your sauce. Alternately, you can decrease the amount of crushed red pepper flakes if you don’t want so much spice in your dish. 

PEANUT BUTTER: I like using creamy peanut butter in this Thai sauce but if your family already has chunky peanut butter on hand you can use that as well. It will still be delicious and will add a little extra crunch and texture to your dish. 

How To Make This Thai Noodles Recipe

STEP ONE: In a large stockpot, cook the linguine according to package instructions (mine took 10 minutes). Drain pasta and set aside. You will use this same pot for the rest of the recipe.

Thai Noodles process shot of cooked noodles placed in a drainer

STEP TWO: While your pasta is cooking you can prepare your sauce in a medium bowl. Combine ⅔ cup soy sauce, chili sauce, creamy peanut butter, honey, and red pepper flakes until everything is completely incorporated. Set aside.

PRO TIP:

This dish turns out quite spicy. If you prefer a little bit less spice, you can reduce the amount of red pepper flakes you add.

Thai Noodles process shot of ingredients combined in a bowl

STEP THREE: In a small bowl combine the remaining ⅓ cup soy sauce and the cornstarch. Mix well and set aside.

STEP FOUR: Once your pasta is drained return the stockpot to the stovetop, on medium-high heat, and add the sesame oil, garlic, ginger, scallions, shredded carrots, and chopped mushrooms. Cook for 2 to 3 minutes or until the vegetables are tender. 

PRO TIP:

You can use toasted or regular sesame oil. Toasted sesame oil will give you a deeper, nuttier flavor but regular sesame oil is nice as well.

Thai Noodles process shot of ingredients cooked in a pot

STEP FIVE: Add the drained pasta and sauce to the vegetables and toss to completely coat the pasta. 

Thai Noodles process shot of drained pasta added to the pot of vegetables

STEP SIX: Add the cornstarch slurry, toss for an additional 2 to 3 minutes, on medium-high heat, to allow the sauce to thicken slightly, and stick to all the pasta. The sauce will thicken as it cools.

STEP SEVEN: Remove from the heat, transfer to a large serving dish and garnish with the cilantro and chopped peanuts.

How To Serve

This spicy Thai food dish can be served with some grilled shrimp or chicken on the side as added protein for a family dinner. Our crispy honey chicken would also be a tasty choice.

This dish is best served while still hot but it can be served at room temperature if you desire.

Storage

IN THE FRIDGE: You can store any leftovers in a sealed container, in the refrigerator, for up to 4 days. 

IN THE FREEZER: These yummy noodles can be frozen for up to three months in an airtight container.

overhead shot of a bowl of Thai Noodles garnished with cilantro

At the end of a busy day, I’m often craving yummy comfort food — which sometimes means I want to just order takeout, but with this quick and easy spicy Thai noodle dish, I am able to have a delicious meal that is ready fast. Grab a big bowl and serve this irresistible dish either hot or cold.

FREQUENTLY ASKED QUESTIONS

Can I freeze this dish?

This great recipe can be stored in an airtight container for up to three months.

Can I use ramen noodles for this recipe?

Ramen noodles can work in place of linguine noodles but keep in mind that ramen noodles tend to break when stir-fried as they are more delicate than linguine noodles.

Is this recipe spicy?

These noodles do tend to be on the spicy side but you can adjust the amount of spice by reducing the red pepper flakes in the sauce.

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close up shot of a bowl of Thai Noodles garnished with cilantro

Thai Noodles

5 from 1 vote
These spicy Thai noodles feature tender pasta noodles mixed with an irresistible peanut sauce and topped with peanuts and veggies.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

Ingredients
  

  • 1 pound linguine, cooked and drained
  • cups shredded carrots
  • 1 cup white button mushrooms, chopped
  • ½ cup scallions (green onions), chopped
  • ¼ cup cilantro, chopped
  • ¼ cup dry roasted peanuts, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, grated

Sauce

  • 1 cup soy sauce, divided
  • 2 tablespoons chili sauce
  • 2 tablespoons creamy peanut butter
  • 3 tablespoons honey
  • 4 teaspoons cornstarch
  • ¾ teaspoon crushed red pepper flakes

Instructions
 

  • In a large stockpot, cook the linguine according to package instructions. Drain pasta and set aside. You will use this same pot for the rest of the recipe.
  • While your pasta is cooking you can prepare your sauce in a medium bowl. Combine ⅔ cup soy sauce, chili sauce, creamy peanut butter, honey and red pepper flakes until everything is completely incorporated.  Set aside.
  • In a small bowl, combine the remaining ⅓ cup soy sauce and the cornstarch.  Mix well and set aside.
  • Once your pasta is drained return the stockpot to the stovetop, on medium-high heat, and add the sesame oil, garlic, ginger, scallions, shredded carrots, and chopped mushrooms. Cook for 2 to 3 minutes or until the vegetables are tender.
  • Add the drained pasta and sauce to the vegetables and toss to completely coat the pasta.
  • Add the cornstarch slurry, toss for an additional 2 to 3 minutes, on medium high heat, to allow the sauce to thicken slightly and stick to all the pasta. The sauce will thicken as it cools.
  • Remove from the heat, transfer to a large serving dish and garnish with the cilantro and chopped peanuts.

Notes

Note: This dish turns out quite spicy. If you prefer a little bit less spice, you can reduce the amount of red pepper flakes you add.
 
Note: You can use toasted or regular sesame oil. Toasted sesame oil will give you a deeper, nuttier flavor but regular sesame oil is nice as well.

Nutrition

Calories: 359kcal | Carbohydrates: 58g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1746mg | Potassium: 409mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4187IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
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