Prep Time: 5 mins | Cook Time: 20 mins | Servings: 6
I love one-pot meals like these spicy Thai noodles. It is super easy and quick to make. It is an incredible vegetarian dish, but also pretty versatile.
Ingredients
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2 tablespoons olive oil, divided
8 ounces mushroom, chopped
2 large eggs, lightly beaten
1 zucchini, cut in half vertically, then sliced in half circles
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
2 tablespoons brown sugar
1/3 c. low sodium soy sauce
1 lb linguine
2” fresh ginger, grated
1 handful fresh cilantro, chopped
1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, tone it down if you don’t like spicy)
1/4 c. peanuts, chopped
4 green onions, chopped
How to make One Pot Spicy Thai Noodles
Step 1: Following the package directions, cook the linguine in a large stockpot with salted boiling water until al dente. Drain when done and set aside.
Step 2: Place the brown sugar, soy sauce, sriracha, and ginger in a medium bowl. Mix well until blended and set aside.
Step 3: Heat 1 tbsp olive oil in the same large stockpot over medium heat. Once the oil is hot, add the beaten eggs and red pepper flakes to the pot and cook, scrambling the eggs. Set the eggs aside with the pasta when done.
Step 4: Heat the rest of the 1 tbsp oil in the same pot, then add the zucchini, mushrooms, and garlic. Saute for about 5 to 6 minutes over medium-high heat or until the veggies are completely cooked.
Step 5: Adjust the heat to low, then return the pasta and egg to the pot. Pour in the sauce mixture and stir well using a wooden spoon. Take off the heat when done and add the peanuts, green onions, and cilantro. Stir well.
Step 6: Serve the spicy Thai noodles right away. Enjoy!
Notes:
You can serve these noodles either warm or cold. Also, feel free to add protein such as shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, add the shrimp to the pot.
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces mushroom, chopped
- 2 large eggs, lightly beaten
- 1 zucchini, cut in half vertically, then sliced in half circles
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/3 c. low sodium soy sauce
- 1 lb linguine
- 2” fresh ginger, grated
- 1 handful fresh cilantro, chopped
- 1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, tone it down if you don’t like spicy)
- 1/4 c. peanuts, chopped
- 4 green onions, chopped
Instructions
Step 1: Following the package directions, cook the linguine in a large stockpot with salted boiling water until al dente. Drain when done and set aside.
Step 2: Place the brown sugar, soy sauce, sriracha, and ginger in a medium bowl. Mix well until blended and set aside.
Step 3: Heat 1 tbsp olive oil in the same large stockpot over medium heat. Once the oil is hot, add the beaten eggs and red pepper flakes to the pot and cook, scrambling the eggs. Set the eggs aside with the pasta when done.
Step 4: Heat the rest of the 1 tbsp oil in the same pot, then add the zucchini, mushrooms, and garlic. Saute for about 5 to 6 minutes over medium-high heat or until the veggies are completely cooked.
Step 5: Adjust the heat to low, then return the pasta and egg to the pot. Pour in the sauce mixture and stir well using a wooden spoon. Take off the heat when done and add the peanuts, green onions, and cilantro. Stir well.
Step 6: Serve the spicy Thai noodles right away. Enjoy!
Notes
You can serve these noodles either warm or cold. Also, feel free to add protein such as shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, add the shrimp to the pot.
