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4.59
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20 minutes minutes
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By: The Chunky Chefpublished: 01/17/2018
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Deliciously spicy with hints of sweetness, these thai noodles are an amazing addition to your dinner table. Try them tonight!
If you’re looking to spice up your weeknight dinner routine, you have to try these spicy Thai noodles! This recipe uses regular, everyday ingredients and transforms them into a spicy dish you’re sure to love!
Most of the things I make are for the family, for dinner… but occasionally I make something just for my husband, for his lunches at work. These Spicy Thai Noodles are a great example 🙂 They are waaaaay too spicy for the family, but perfect for him. These noodles are very simple to make but pack a huge flavor punch!
Anything spicy is right up my husband’s alley, but he actually found these on Pinterest and I adapted the recipe to his tastes. And of course, I want to share it with all of you 😀
One of the best things about these noodles is that they use regular pasta. No special noodles to search for in the grocery store, just plain ol’ linguine, fettuccine, or spaghetti. Awesome right? It also uses ingredients you may already have in your pantry and refrigerator!
TIPS AND TRICKS FOR MAKING SPICY THAI NOODLES:
- Know what heat level you can handle! There’s a big range of red pepper listed in the recipe, because I wanted you to be able to customize this to your tastes. Be warned, using 1 – 1 1/2 Tbsp will make this reallllly spicy!
- These Thai noodles can be served hot, at room temperature or cold, so they’re totally versatile.
- Garnish! Usually garnishes are optional and sort of a take it or leave it situation… for this recipe they really elevate the flavors and make it taste even better, so try them if you can.
- Any long pasta will work here. I used linguine because that’s what I had, but spaghetti, fettuccine, angel hair, etc would work.
WHAT PROTEIN COULD I ADD?
This dish is naturally vegetarian, but yes, protein can definitely be added! Here are my favorites:
- Chicken – sliced into strips
- Pork – sliced into strips
- Shrimp
- Tofu – the baked method described HERE is our favorite!
The next time you’re looking for something incredibly bold and flavorful to liven up your weeknight dinner routine, look no further than these spicy Thai noodles!!
Getting hungry yet? 😉
Recipe adapted from A Small Snippet🙂
Recipe originally published in December 2014, but has been updated with new photos and clearer instructions.
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Spicy Thai Noodles
4.59 from 180 votesAuthor: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Calories: 366
Servings: 6 servings
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Deliciously spicy with hints of sweetness, these noodles are an amazing addition to your dinner table
Ingredients
- 1 lb linguine pasta (or fettuccine spaghetti, etc)
- 1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
- 2 Tbsp vegetable oil
- 1/3 - 1/2 cup toasted sesame oil
- 1 1/2 tsp chili paste
- 6 Tbsp soy sauce
- 6 Tbsp honey
- Scallions carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish
Instructions
Chop garnishes and set aside.
Boil pasta, drain.
While pasta is boiling, heat oils in a large skillet with red pepper flakes.
Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
Toss pasta in the skillet with the sauce.
Can be served hot, room temperature or cold. Top with garnishes and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Gege Fleming says
We make this about once a week now. Thank you!!!
Reply
Judith Thanas says
Excellent dish!
Reply
Gege Fleming says
It’s now a favorite in my household
Reply
Shona Brost says
Really delicious. Has been added as a side dish for chicken!
I do sub some things for food allergies but we do what we gotta right!?
Thanks!Reply
Grish says
When do you add vegetables like onions, red bell pepper and broccoli in the process?
Reply
The Chunky Chef says
I would stir fry those in the skillet while the pasta is boiling, then remove them to a plate and continue with the recipe. I’d add them back when you add the pasta to the skillet 🙂
Reply
Dal says
I love this! It is in my rotation. Seasoning and noodles no changes but I have a few versions. I will put veggies in it and make a side of meat or I make it with protein and veggies. I double the recipe because my family will have seconds and thirds.
Reply
Ashlie says
What kind of Chili paste was used? I am having a hard time finding some locally.
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The Chunky Chef says
It can also be called sambal oelek, and this is what the jar I use looks like (https://amzn.to/3WCt5TB).
Reply
Melanie Hascall says
My family and friends love this recipe. I add grilled chicken and roasted broccoli to make it a complete dinner. I portion and freeze the leftovers, when I double or triple the amount, and it freezes and thaws beautifully! Thank you for sharing this!! 🙂
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Tracie says
Go to dinner, I have used this with many different noodle types. And it is a hot Everytime. I’ve shared it with many people all of them love it.
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Mia says
I don’t even know where to start!
This meal was OFF THE CHARTS delicious! I can’t tell you how much we loved it, and will be making this time and again as part of our rotation of delicious meals.
Thank you for an AMAZING dish we can add to our recipe collection!
Reply
Andrea says
This was absolutely delicious and really quick. I used medium noodles and once I’d made the sauce and cooked the noodles I just stirred it all in including the vegetables. This will definitely be a favourite at our house thanks 😊
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Cheryl says
I made this dish and really liked it. Hot and cold I ate this. Both ways it waz really good. Today I’m trying it with thin chicken slivers and that should amp it up nicely. Thanks for the share. This is pinned with my favorites for sure.
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MJ says
So good!
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Joann says
Great flavors, but 1/3-1/2 c is too much oil. I drained it off. I used rice noodles & served with grilled teriyaki chicken. I would make it again, but adjust the oil.
Reply
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