Spicy Thai Noodles

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!

Course Dinner

Cuisine Thai

Keyword spicy thai noodles, thai spicy noodles

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 311kcal

Author Maria Doss

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

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.

Refer to our roasted cashews recipe to roast cashews in the air fryer, oven or skillet.

Nutrition