These spicy Thai noodles feature tender pasta noodles mixed with an irresistible peanut sauce and topped with peanuts and veggies.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American, Asian, Chinese, Thai
Keyword: Spicy Thai Noodles Recipe
1poundlinguine,cooked and drained
1cupwhite button mushrooms,chopped
½cupscallions (green onions),chopped
¼cupdry roasted peanuts,chopped
2tablespoonscreamy peanut butter
¾teaspooncrushed red pepper flakes
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.
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.