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.
Servings 5
Calories 527kcal
Ingredients
- 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
Instructions
- 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.
- Serve immediately.
Nutrition
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