These noodles have all the toppings except for sesame seeds.
This dish has become a favorite in our house. It’s quick and easy to make (which I like) and super yummy (which both Russell and I like). This is a great go-to meal for those days you really don’t feel like cooking but you still need to feed your family; and you probably already have a lot of these ingredients in your kitchen.
These noodles only have carrots and green onions.
Spicy Thai Noodles
From the Kitchen of: A Small Snippet
Prep Time: 20-30 mins
1 box long pasta, linguine or thinner
crushed red pepper (optional – see notes)
¾ cup (6 fluid oz) sesame oil
6 Tbsp honey [don’t forget about my tip on how to easily measure out honey]
6 Tbsp soy sauce
½ cup green onions
¾ cup peanuts (I used lightly salted)
½ cup fresh cilantro (reduce amount if using dried cilantro)
toasted sesame seeds
Cook noodles according to package directions. Drain and return to pot.
While pasta is cooking prepare toppings: peel and shred carrots (you can use a regular cheese grater to shred the carrots); chop green onions, fresh cilantro, and peanuts.
Heat oil and crushed red pepper in a small saucepan over medium heat for 2 minutes. Pour heated oil through a mesh strainer/colander into a large glass or ceramic bowl (plastic might melt and metal will get too hot). Reserve oil and discard red pepper.
To strained oil, add honey and soy sauce; whisk until blended. Add noodles and desired toppings then toss until everything is well mixed. Noodles can be served warm or cold. (Russell and I prefer to eat them warm.)
- For mild heat use ½ Tbsp crushed red pepper, for medium – 1 Tbsp, for hot – 1 ½ Tbsp, and for very spicy – 2 Tbsp. Leave the red pepper out all together if you would prefer non-spicy noodles.
- Make sure to set a timer while the oil is heating. The longer you leave the red pepper in the oil the stronger the heat will be. Also, the oil will start to burn if you leave it on the heat too long (not that I know that from personal experience or anything).
- I am trying to incorporate healthier choices into the recipes that I make. One way that I am doing that is using Barilla PLUS pasta instead of regular pasta. Not only is it a multi-grain pasta but it also adds protein to your dish, which is great for meals like this one that are meatless. [Wow, that sounded like a really awesome ad for Barilla, didn’t it? Let me assure you that this blog isn’t popular enough to warrant any sort of special treatment from big companies like Barilla, so this recommendation is completely my own with no incentive to give it other than wanting to share my discoveries with interested readers.]
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