Spicy Thai Noodles (Peanut Thai Noodle Dish)
Thai Noodles are a super quick and easy dinner option that’s bursting with spice and flavor to satisfy those Asian food cravings. This simple Thai recipe has become a go-to meal on our busy weeknights.
Servings: 8
Calories: 359kcal
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.
Notes
Storage:
- 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.
Nutrition
Calories: 359kcal | Carbohydrates: 58g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1746mg | Potassium: 409mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4187IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg