Prep Time: 5 mins | Cook Time: 20 mins | Servings: 6
This Spicy Thai Noodle is incredibly easy to throw together. A vegetarian-friendly dish that you can whip up in under twenty minutes. If desired, you can throw in some protein, such as shrimp.
Ingredients
2 tablespoons olive oil, divided
1 lb. linguine
1 zucchini, cut in half vertically, then sliced in half circles
2 large eggs, lightly beaten
3 cloves garlic, minced
⅓ c. low sodium soy sauce
2 tablespoons brown sugar
1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, feel free to tone it down if you don’t like spicy)
2” fresh ginger, grated
4 green onions, chopped
1 handful of fresh cilantro, chopped
8 oz. mushroom, chopped
¼ c. peanuts, chopped
½ tsp crushed red pepper flakes
How to make One Pot Spicy Thai Noodles
Step 1: Fill halfway with water in a large stock pot and bring to a boil. Add the linguine and cook following the package directions. 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 a large stock pot over medium heat. Then, add 1 tablespoon of oil followed by the beaten eggs and red pepper flakes. Scramble the eggs. Set aside the pasta when done.
Step 4: Heat the rest of the 1 tablespoon of oil in the same pot. Add the zucchini, mushrooms, and garlic and cook for about 5 to 6 minutes over medium-high heat until the veggies are completely cooked. Adjust the heat to low and add the pasta and eggs. On top, pour the sauce mixture and stir well using a wooden spoon to coat the pasta and veggies. Take the pot off the heat when done and stir in the peanuts, green onions, and cilantro.
Step 5: Serve the Spicy Thai Noodles immediately. Enjoy!
Note:
These Thai noodles are great either warm or cold. If desired, add shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, return the shrimp to the pot.
Ingredients
- 2 tablespoons olive oil, divided
- 1 lb. linguine
- 1 zucchini, cut in half vertically, then sliced in half circles
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- ⅓ c. low sodium soy sauce
- 2 tablespoons brown sugar
- 1.5 tablespoons Sriracha hot sauce (this is A LOT of spice, feel free to tone it down if you don't like spicy)
- 2” fresh ginger, grated
- 4 green onions, chopped
- 1 handful of fresh cilantro, chopped
- 8 oz. mushroom, chopped
- ¼ c. peanuts, chopped
- ½ tsp crushed red pepper flakes
Instructions
Step 1: Fill halfway with water in a large stock pot and bring to a boil. Add the linguine and cook following the package directions. 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 a large stock pot over medium heat. Then, add 1 tablespoon of oil followed by the beaten eggs and red pepper flakes. Scramble the eggs. Set aside the pasta when done.
Step 4: Heat the rest of the 1 tablespoon of oil in the same pot. Add the zucchini, mushrooms, and garlic and cook for about 5 to 6 minutes over medium-high heat until the veggies are completely cooked. Adjust the heat to low and add the pasta and eggs. On top, pour the sauce mixture and stir well using a wooden spoon to coat the pasta and veggies. Take the pot off the heat when done and stir in the peanuts, green onions, and cilantro.
Step 5: Serve the Spicy Thai Noodles immediately. Enjoy!
Notes
These Thai noodles are great either warm or cold. If desired, add shrimp and cook it after the eggs and set aside. In the last 2 to 3 minutes of cooking the veggies, return the shrimp to the pot.
