Irresistible Thai Spicy Noodles is made with super market ingredients and makes a delicious weeknight dinner or lunch. It is quick, simple, loaded with fresh veggies, eggs and addictive!
Today, it is one cuisine that is near and dear to my heart- Thai!! With a complex flavor profile, fresh ingredients, loaded with carbs and most importantly spicy, it is perfect a meatless dinners for lent.
Thai noodles dishes like pad Thai, Pad Kee Mao or Jun pad poo are all made with rice noodles (here is a guide to Thai noodles, if interested). Although the chewy rice noodle taste is unbeatable, we wanted to create something that is more approachable with easy to find ingredients like any form of long pasta that you have on hand - spaghetti, fettuccini or linguini.
This spicy Thai noodles with vegetables is inspired from the popular Thai drunken noodles. It is made with flat rice noodles, holy basil, Thai chillies, dark and light soy sauces. It is chewy, saucy and so so good! Again, this is a far cry from the actual dish but so delicious!.
Thai Spicy Noodles is-
- Weeknight dinner
- Balanced meal with carb, protein and vegetables
- Family friendly
- Super market ingredients
- Most importantly tastes amazing
Main ingredients:
The ingredient list might look long, but they are common pantry and refrigerator staples and may be one or two that you might have to pick up from the grocery store. But, the best part is that all the ingredients are easily available in all major US grocery stores or Amazon.
Sauce - Soy sauce, Oyster sauce, Sugar, Sesame oil and lemon juice.
Noodles - Thick spaghetti or linguine
Eggs
Vegetables- Carrot, cabbage, onion and scallion
Aromatics - Garlic and red pepper flakes (lots of it!)
How to make Spicy Thai Noodles recipe ?
Cook Pasta - Bring a large pot of water to rapid boil, season generously with salt and add pasta. Cook until al dente and drain.
Make sauce - Stir together soy sauce, oyster sauce, sugar, sesame oil and lemon juice until sugar is dissolved.
Stir fry noodles - Saute julienned carrots, shredded cabbage and sliced onion until wilted. Stir in chopped garlic and red pepper flakes and cook for additional 2 or 3 minutes. Move vegetables to the perimeter of the pan, add some more oil in the middle and add eggs. Cook eggs, until mostly set and stir the vegetables along with it.
Add cooked pasta, sauce, chopped toasted cashews and scallions. Stir until everything is well combined and sauce is evaporated.
Enjoy!
Expert tips:
Roasted unsalted peanuts can be used instead of cashews.
Do not use salted or sweetened cashews.
Do not reduce eggs or cashews for the best flavor.
Adjust red pepper flakes according to your spice level. We recommend 1 to 2 tablespoons. We used 1 tablespoon when serving for the kids and amped up to 2 tablespoons for my husband and I. Make it at home and you can control the heat.
Any kind of long pasta like thick or regular spaghetti, fettuccine or linguine is good. We recommend staying away from angel hair pasta, since it does not hold well along with all the ingredients.
Can I add more protein?
Absolutely! There are 4 eggs in the recipe which gives enough protein, however if you like more, then we recommend thinly sliced chicken breast, shrimp or tofu.
Want to make it gluten-free? Use gluten free spaghetti instead.
How to store leftovers?
Leftover spicy Thai pasta can refrigerated in covered container for up to 4 days. Reheat in microwave or just enjoy cold from the fridge. It is that good!
Frequently asked questions:
Pre heat oven to 350°F, add cashews to a baking sheet and spread around so it is in a single layer. Bake for 12 to 18 minutes, until golden in color. Watch carefully during the last few minutes, since cashews turn to darken very easily. Place sheet pan on a wire rack to cool completely.
In a medium skillet over medium heat, stir cashews until golden and fragrant stirring frequently, about 3 to 5 minutes.
More Thai weeknight dinner ideas:
- Thai chicken fried rice <--- made in Instant pot
- Instant Pot Thai Curry Soup with Shrimp
- Creamy Thai Cauliflower Soup
Thai Spicy Noodles
Ingredients
- 8 ounces Linguini fettuccini or thick spaghetti pasta
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons sugar
- 2 tablespoons sesame oil
- 4 teaspoons lime or lemon juice
Additional ingredients
- 3 to 5 tablespoons vegetable oil divided
- 2 medium carrots julienned
- 3 cups shredded cabbage
- ½ medium onion sliced
- 3 large garlic cloves finely chopped
- 1 to 2 tablespoons red pepper flakes depending on your spice level
- 4 eggs
- 4 scallions cut into 1 inch pieces
- 1 cup roasted cashews chopped
Instructions
- Cook pasta according to package instructions and drain. While pasta is cooking, prep all other ingredients.
- Make Sauce - Stir all sauce ingredients in a medium bowl until sugar is dissolved.
- Make Noodles - Heat 2 to 3 tablespoons oil in a large saute pan or wok over high heat . When hot, add carrots, cabbage and onion, stir fry for about 2 minutes, until vegetables are partially cooked.
- Add chopped garlic and red pepper flakes, continue cooking for additional 2 to 3 minutes, until vegetables are cooked.
- Reduce heat to medium, move vegetables to the sides of the pan, leaving some empty space in the middle. Add additional 1 tablespoon oil in the middle and add all four eggs. Cook the eggs, stirring occasionally, until eggs begin to set. Mix along with all vegetables.
- Stir in cooked pasta, sauce (stir once before adding), scallions and chopped cashews. Cook for one to two minutes, stirring constantly, until all ingredients are thoroughly combined and all sauce is evaporated.
Notes
Do not use salted or sweetened cashews.
Do not reduce eggs or cashews for the best flavor. Adjust red pepper flakes according to your spice level. We recommend 1 to 2 tablespoons. We used 1 tablespoon when serving for the kids and amped up to 2 tablespoons for my husband and I. Make it at home and you can control the heat. Any kind of long pasta like thick or regular spaghetti, fettuccine or linguine is good. We recommend staying away from angel hair pasta, since it does not hold well along with all the ingredients.Can I add more protein?
Absolutely! There are 4 eggs in the recipe which gives enough protein, however if you like more, then we recommend thinly sliced chicken breast, shrimp or tofu. How to roast cashews in oven? Pre heat oven to 350°F, add cashews to a baking sheet and spread around so it is in a single layer. Bake for 12 to 18 minutes, until golden in color. Watch carefully during the last few minutes, since cashews turn to darken very easily. Place sheet pan on a wire rack to cool completely. How to roast cashews in stove? In a medium skillet over medium heat, stir cashews until golden and fragrant stirring frequently, about 3 to 5 minutes.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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