Thai Noodles are a quick and easy dinner option that delivers a punch of spice and taste to satisfy your Asian food cravings. This easy Thai dish is ready in about 15-minutes and has become a regular in our weekday dinners.
Easy Thai Noodle Dish
Do you love Thai food but don’t know how to make it yourself? This easy recipe for Thai noodles is perfect for beginners. You only need a few simple ingredients, and the dish comes together in just 15 minutes.
What are Thai Noodles?
Thai Noodles are an authentic dish that is popular among children and adults alike. This simple dish usually consists of noodles mixed with cilantro, chili sauce, peanuts, garlic, salt, and pepper. It can be served as a side or main course with some crunchy veggies on the side.
From start to finish it only takes about 15 minutes to put this recipe together. I love how simple it is, but it doesn’t force me to sacrifice having a flavorful, delicious meal to put on the table on those busy nights.
Why You’ll Love this Spicy Thai Noodle Dish
- Quick and easy Thai food recipe -ready in 15 minutes.
- Delicious spicy Thai flavors.
- Perfect meal for a weeknight dinner.
- Versatile recipe -add protein like shrimp or chicken, take out or add more spice!
- Better than takeout!
Spicy Thai Noodles Ingredients
- Linguine noodles -cooked and drained
- Carrots -shredded
- White button mushrooms -chopped
- Scallions -chopped
- Cilantro -chopped
- Dry roasted peanuts -chopped
- Sesame oil
- Garlic -minced
- Ginger -grated
- Soy sauce
- Chili sauce
- Creamy peanut butter
- Honey
- Cornstarch
- Red pepper flakes
Thai Noodles Recipe Substitutions and Additions
- PROTEIN: This spicy thai pasta dish can be served with some grilled shrimp or chicken as added protein for a family dinner.
- VEGETABLES:
- PEANUT BUTTER: I like using creamy peanut butter in this sauce but if your family already has chunky peanut butter on hand you can use that as well. It will still be delicious and will add a little extra crunch and texture to your dish.
- FOR MORE HEAT: While this dish is already very spicy, if you really want to turn up the heat, you can either increase the amount of crushed red pepper flakes or you can add 1-2 teaspoons of Spicy Sirracha to your sauce. Alternately, you can decrease the amount of crushed red pepper flakes if you don’t want so much spice in your dish.
- FOR LESS HEAT: You can lessen the amount of red pepper flakes or take them out altogether if you don’t want to make this dish as spicy.
Thai Noodles Recipe Tools
- Large stock pot
- Medium mixing bowl
- Small mixing bowl
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Thai Noodles
15 minutes is all you need to put together your Thai Noodles. It’s so quick and easy, the perfect solution for getting dinner on the table, even on the busiest nights!
- Cook and drain the linguini and set aside.
- Combine soy sauce, chili sauce, peanut butter, honey, and red pepper flakes.
- In another bowl, combine the remaining soy sauce and cornstarch.
- Return your empty pot to the stove and heat sesame oil, garlic, ginger, scallions, carrots, and mushrooms until vegetables are tender.
- Add pasta and sauce to the vegetables and toss to coat the noodles.
- Add the cornstarch mix and toss for 2-3 minutes on medium-high heat.
Pro-tip: The sauce will thicken as the mixture cools. - Remove from heat and transfer to a serving dish.
- Garnish with cilantro and chopped peanuts.
- Best served hot, but this dish can also be served at room temperature.
What to serve with Spicy Thai Noodles
You can definitely serve your Thai Noodles solo. They make for a full meal all on their own. But, if you want to add a little something as a side to go with I would recommend these wonton cups. They’d be a great appetizer to go with!
How to store this Thai Noodle Recipe
- To Store: Store any leftovers in a sealed container, in the refrigerator, for up to 4 days.
- To Freeze: While this dish is definitely best served fresh, you can freeze Thai Noodles in an airtight freezer safe container for up to 3 months. Let thaw in the fridge before reheating.
- To Reheat: Reheat leftovers in a wok or saucepan on the stove, or simply pop them in the microwave.
Peanut Thai Noodle Recipe FAQs
Thai noodles are slightly different from Pad Thai. While they are similar, they have a different sauce and they are missing a few of the key ingredients to make them a traditional Pad Thai. If you’re looking for a good recipe, check out my Easy Chicken Pad Thai recipe!
This is totally up to you and your taste. If you’re looking to make a more traditional Thai Noodle dish, you’ll want to stick with long rice noodles. I have always used linguini noodles. I usually have them on hand, so it’s easy. You could also use a rice noodle if you’d like!
More like this Thai Noodle Dish:
- Ground Beef Bulgogi (Korean Beef Bowl)
- Easy Fried Rice Recipe (Better than Takeout)
- Sheet Pan Stir Fry
- Asian Chicken Lettuce Wraps
- Firecracker Chicken
- Beef Ramen Stir Fry
- Homemade Egg Rolls
- Korean BBQ Pork
- Potsticker Noodle Bowls
Spicy Thai Noodles (Peanut Thai Noodle Dish)
Ingredients
- 1 pound linguine noodles cooked & drained
- 1½ cups shredded carrots
- 1 cup white button mushrooms chopped
- ½ cup scallions (green onions) chopped
- ¼ cup cilantro chopped
- ¼ cup dry roasted peanuts chopped
- 2 tbsp sesame oil
- 1 tbsp garlic minced
- 1 tbsp ginger grated
Sauce:
- 1 cup soy sauce divided
- 2 tbsp chili sauce
- 2 tbsp creamy peanut butter
- 3 tbsp honey
- 4 tsp cornstarch
- ¾ tsp crushed red pepper flakes
Instructions
- In a large stock pot cook the linguine according to package instructions (mine took 10 minutes). 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 c 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 c soy sauce and the cornstarch. Mix well and set aside.
- Once your pasta is drained return the stock pot to the stovetop, on medium-high heat, and add the sesame oil, garlic, ginger, scallions, shredded carrots and chopped mushrooms. Cook for 2-3 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 2-3 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.
Jenn’s Notes
- To Store: Store any leftovers in a sealed container, in the refrigerator, for up to 4 days.
- To Freeze: While this dish is definitely best served fresh, you can freeze Thai Noodles in an airtight freezer safe container for up to 3 months. Let thaw in the fridge before reheating.
- To Reheat: Reheat leftovers in a wok or saucepan on the stove, or simply pop them in the microwave.
- This spicy thai pasta dish can be served with some grilled shrimp or chicken as added protein for a family dinner.
- While this dish is already very spicy, if you really want to turn up the heat, you can either increase the amount of crushed red pepper flakes or you can add 1-2 teaspoons of Spicy Sirracha to your sauce. Alternately, you can decrease the amount of crushed red pepper flakes if you don’t want so much spice in your dish.
- I like using creamy peanut butter in this sauce but if your family already has chunky peanut butter on hand you can use that as well. It will still be delicious and will add a little extra crunch and texture to your dish.
Awesome recipe,look so delicious thank you .
Can not print your recipes what is up with that…
that’s weird…. I just tested it and it worked for me!