Irresistible Thai Spicy Noodles are fiery, flavorful, and made with simple supermarket ingredients. This quick and easy 30 minute weeknight dinner is loaded with fresh veggies, eggs, and you can adjust the heat—So Good!
If you love spicy dinners, then try my instant pot chicken shawarma or the buffalo shrimp tacos recipe next!
👉 This spicy Thai noodles recipe has been a family and reader favorite since I first shared the recipe in 2021. It was updated with new photos, a short video and step-by-step instructions in May 2025.
Nothing beats an authentic Thai noodle dish—but I wanted to make something more approachable, using easy-to-find supermarket ingredients.
Think spaghetti instead of rice noodles, and no need to hunt down Thai basil, tamarind paste, preserved radish or palm sugar.
Is it authentic? Nope. Is it insanely delicious and perfect for a quick weeknight dinner? Absolutely! It’s a simple, no-fuss recipe that brings bold, Thai-inspired flavor to your table in no time!
- Weeknight dinner
- Balanced meal with carb, protein and vegetables
- Family friendly
- Super market ingredients
- Most importantly tastes amazing
Table of contents
👩🍳 Why our recipe?
- Quick weeknight dinner: Cook the pasta while you are chopping the veggies, and you have an easy 30-minute weeknight dinner.
- Complete meal: Protein, veggies and carbs in one complete dish.
- Outrageously delicious: It is so good that just might find yourself putting it in dinner rotation.
- Control the heat: Adjust the red pepper flakes based on your spice tolerance.
Short Video
How to make spicy Thai noodles?
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Recipe tips
- Adjust the red pepper flakes as you like!
- Use roasted unsalted peanuts instead of roasted cashews.
- Do not use salted cashews.
- Oyster sauce can be easily found in all major grocery stores or Amazon.
- Leftovers can be refrigerated for up to 4 days.
- I don't recommend freezing this spicy Thai noodles.
More spicy dinner ideas
Spicy Thai Noodles
Ingredients
- 8 ounces Spaghetti
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sugar white
- 2 tablespoons sesame oil
- 4 teaspoons lemon juice
Additional ingredients
- 3 to 4 tablespoons vegetable oil divided
- 3 cups shredded cabbage
- 2 medium carrots
- ½ medium onion sliced
- 3 large garlic cloves finely chopped
- 1 to 2 tablespoons red pepper flakes adjust according to your preferred heat
- 4 eggs
- 4 scallions cut into 1 inch pieces
- 1 cup roasted cashews chopped
Instructions
- Cook the spaghetti according to the package instructions, then drain. While the spaghetti is cooking, I like to chop the veggies and prepare the sauce—this way, everything comes together in just 30 minutes!
- Make sauce: Stir all sauce ingredients in a medium bowl until sugar is dissolved.
- Heat 2 to 3 tablespoons of oil in a large sauté pan or wok over high heat. Once the oil is hot, add the carrots, cabbage, and onion. Stir-fry for about 2 minutes, until the vegetables are slightly softened but still crisp.
- Add the chopped garlic and red pepper flakes, and sauté for another 1 to 2 minutes until fragrant.
- Reduce the heat to medium and push the vegetables to the edges of the pan, creating a space in the center. Add 1 tablespoon of oil to the center, then crack in the eggs. Let them cook, stirring occasionally, until they begin to set. Once partially cooked, stir the eggs into the vegetables to combine everything evenly.
- Add the cooked pasta, sauce (give it a quick stir before pouring it in), chopped scallions, and cashews to the pan. Stir constantly for about 2 minutes, until everything is well combined and the sauce has mostly absorbed or evaporated.
- Divide the pasta into bowls, making sure to scoop up all the flavorful bits that tend to settle at the bottom of the pan—they’re the best part!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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