Easy Spicy Thai Noodles are the perfect answer to your lazy nights at home. They are simple, delicious, and a dish that anyone can enjoy.
In times of quarantine, opportunities to travel have been slim to none. While this is disappointing, there have been silver linings that have came from this. One being, trying new recipes! I am such a foodie, especially when traveling. Cooking these spicy Thai noodles have helped cure my wanderlust when I can’t travel. Although my kitchen doesn’t look like Thailand, it can taste like it!
This recipe is an adaption from a real pro food blogger The Domestic Superhero. You can find her original recipe here.
I should add that I am in no way a food blogger, and there are some amazing foodie bloggers out there who really make amazing content with their recipe creations. Honestly, I put this together last minute while I was waiting for my camera to charge to take different pictures. So I apologize for the poor quality! I can promise you, the food tastes better than it looks.
My favorite things about making this recipe – It is literally impossible to mess up and it can be modified to accommodate almost any diet.
This recipe serves 2-3 people and takes about 30 minutes to make (chopping time included!)
Here are the ingredients you will need for your Easy Spicy Thai Noodles:
The measurements listed above can be easily adjusted to taste.
As I mentioned before, this recipe truly can be modified for any diet. I opted for the Vegetarian version. For a Gluten Free diet, consider subbing out the noodles for zucchini/carrot noodle , gluten free soy sauce or swapping it with coconut aminos. If you are Vegan, skip the eggs and add some tofu. If you have a regular diet add a protein of your choice like shrimp or chicken.
Step 1: Boil the noodles for 10 minutes.
Fill a large pot with water and add a bit of salt. Add the 1/2 pound of linguine noodles and bring to boil. Boil for 10 minutes, stir occasionally. When finished, drain and set aside. While the noodles are boiling, follow the next step.
Step 2: Prepare your veggies.
If you don’t like the veggies in my recipe (I see you mushroom haters!) then just swap them out with something else. Anything will do! Zucchini, cucumber, peppers, asparagus, whatever you fancy.
Mushrooms: Slice about 4-5 small-medium sized mushrooms.
Carrots: With a peeler, peel 2 large carrots in thin strips. You may not get to use the whole carrot, just slice as much of it as you can.
Broccoli: Thinly chop 2 cups of broccoli florets. Or if you’re lazy like me, pull your frozen bag of out the fridge!
Green Onion: Chop 1/2 cup of green onion. This is quite a lot, but I am crazy about green onion. Consider adding a little less if you don’t like it as much as I do.
I know what you’re thinking.. This is A LOT of veggies. And perhaps you are considering on taking some out. Don’t do it! The noodles cook up, and the veggies cook down. In the end, the ratio evens out.
Step 3: Scramble the eggs.
Eggs + Crushed Red Pepper Flakes: With about 1 TBS of heated Olive Oil, Scramble 2 eggs in either the pot you used for the noodles or a separate skillet. You will need your large pot in the end to combine everything together. Add about 1/2 tsp of crushed red pepper flakes. Add more if you like it hot! Once scrambled, set aside.
Step 4: Make your sauce.
In a medium sized bowl, combine 2 Tablespoons of Freshly Grated Ginger Root, 1.5 Tablespoons of Brown Sugar, 1.5 Tablespoons of Sriracha, and 1/3 cup of Low Sodium Soy Sauce. I do typically end up adding more soy sauce and sriracha in the end. Mix it all together and set aside.
Step 5: Cook the veggies for 8-12 minutes.
In your big pot you used to boil your noodles, heat about a tablespoon of Olive Oil on medium-high heat. Throw in the broccoli, mushrooms, and carrots. Add 2 cloves of garlic or 1 teaspoon of minced garlic. I like my veggies very well done, so I lean more towards the 12 minutes end. Drizzle a little olive oil throughout the cooking process. In the last 2 minutes of cooking, cover your pot to soften the veggies.
Step 6: Add it all together!
Once your veggies are cooked to your liking, add in your cooked noodles and scrambled eggs. Mix it up, then add your sauce. If your pot looks a little dry, consider adding a little more soy sauce and sriracha (if you like a lot of spice). Let everything cook together, uncovered, for just a minute or so.
Step 7: Top it off and enjoy!
After everything is mixed well together, add your 1/2 cup of Green Onion and sprinkle with Peanuts to your liking. I typically add about 1/3 or 1/2 cup of lightly salted peanuts. Optional: add your cooked protein if you made any. Mix it all together and let set for a minute.
And voila! How easy was that? Not only are these Spicy Thai Noodles simple and can be modified, but they can also be enjoyed hot or cold. Often times, I would pack them and take to school to enjoy in between classes. These spicy noodles are perfect if you’re constantly on the go.
Thanks for reading, I would love to hear from you if you gave these spicy noodles a try!
