Spicy Thai Noodles
These spicy Thai noodles are a fast and easy yummy dinner idea. Tender pasta noodles are mixed with an irresistible sauce and topped with peanuts and veggies.
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes
- 1 pound linguine
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 2 large eggs lightly beaten
- ½ teaspoon crushed red pepper flakes
- 1 zucchini cut in half vertically and then sliced in half circles
- 8 ounces mushrooms chopped
- 3 cloves garlic minced
- 2 cups carrot shredded
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1/3 cup soy sauce
- 1 ½ tablespoons sriracha hot sauce
- 1 tablespoon fresh ginger grated
- ½ cup fresh cilantro chopped
- 4 green onions chopped
- ¼ cup peanuts chopped
- Garnish with extra chopped peanuts cilantro, green onions, and sesame seeds
Prepare linguine according to package in a large stockpot. This will be the one-pot used for the whole recipe. Set aside cooked and drained pasta.
In a medium bowl combine brown sugar, honey, soy sauce, sriracha, and ginger. Whisk well to combine and set aside.
Return the above large stockpot to the stove over medium heat. Add 1 tablespoon of sesame oil and the beaten eggs and red pepper flakes and scramble the eggs. Once cooked, set aside with the pasta.
Return stock pot to stove at medium heat and then add 1 tablespoon of olive oil. Add zucchini, mushrooms, carrots, and garlic. Saute over medium to high heat for 5-6 minutes or until the vegetables are cooked through.
Turn heat to low, add pasta and eggs back to the pot. Then pour the sauce mixture over the top. Using a wooden spoon stir well to coat pasta and vegetables with the sauce.
Remove from heat and add peanuts, green onions, and cilantro. Stir to combine.
Calories: 527kcal | Carbohydrates: 84g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 1043mg | Potassium: 759mg | Fiber: 6g | Sugar: 13g | Vitamin A: 8931IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 3mg