I found this super easy Spicy Thai Noodles recipe on The Chunky Chef and I absolutely love it. She makes hers in 20 minutes, while I definitely do not. I’ve made this dish a few times and each time it gets better and better!
Ingredients found on her website:
- 1 lb linguine pasta [or any noodle. We like using linguine or fettuccini.]
- 1/2 – 1 1/2 Tbsp red pepper flakes [amount depends on how spicy you want it]
- 2 Tbsp vegetable oil
- 1/3 – 1/2 cup toasted sesame oil
- 1 1/2 tsp chili paste
- 6 Tbsp soy sauce
- 6 Tbsp honey
- Scallions carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish
For the meat, I made it with beef that was already shredded, sort of. Also, I added cabbage because I had been craving it.
Price:
The price may vary depending on the type of meat you buy. We sometimes put shrimp in this dish, so that’s a bit pricier. We don’t put in peanuts or cilantro in it either, so it somewhat evens out for us.
I branched out a bit due to some laziness creativity by leaving the onions long because we always cut them up into the small pieces.
Before you do anything, start boiling your water, but you probably already figured that and know how to cook noodles.
I don’t follow the directions exactly, but I do combine these ingredients to heat them up in the pan:
- 1/2 – 1 1/2 Tbsp red pepper flakes
- 2 Tbsp vegetable oil
I use about 1/2 tbsp for Stephen’s sake of keeping it still enjoyable for him. Besides, I have other oils to add to my dish to kick up the heat level.
Once the flakes and oil heat up, I don’t drain the seeds, which probably makes the dish spicier anyways. Instead, I add the remaining ingredients:
- 1/3 – 1/2 cup toasted sesame oil
- 1 1/2 tsp chili paste
- 6 Tbsp soy sauce
- 6 Tbsp honey
I think I use about 1/2 cup of the sesame oil because it just enhances the flavor and it smells and tastes so good. It never hurts to have a little more sesame oil in a dish.
This was my first time adding cabbage to this dish, so I had it cooking until it was tender enough to add to the main skillet.
I probably should have cut up the cabbage more vertically and physically appealing since they stood out like a sore thumb in the final dish, my bad.
For some reason, I didn’t take a picture of the veggie mixture in the sauce — but that’s pretty minor, right? I’ll do better next time.
After the cabbage was ready, I added it into the sauce skillet with the carrots and onions and stirred until they were coated well.
I probably made this dish more difficult on myself because I then cooked the meat in that same skillet, so it took me a bit longer to wait for the cabbage to finish when I should’ve cooked the meat at the same time.
Strain the meat once cooked thoroughly.
After the noodles are cooked and all the water is drained from them, then combine the veggie sauce mixture, and meat [once it’s finished] in the noodle pot.
It looks like a huge mess, but it turned out as it should with a nice veggie to noodle to meat to sauce ratio — what a mouthful. Just use some tongs or another utensil to mix together the ingredients and coat them in the sauce.
This is what you end up with:
You can’t tell that there’s sauce on it, since it ends up light and oil. I really like this dish. I did add a little more spicy oil to the mixture, and that was way too much, so Stephen couldn’t eat it because it was super spicy. I offered to dilute it down, but he ate something else after taking a few bites of it. So, more leftovers for me to enjoy!
One of the few times that I made this, we didn’t have honey, so I tried cooking it with sugar water as a poor [and probably unhealthier] substitute. That ended up being way too sweet, but it did alter the taste that time around. It wasn’t a horrible substitute but you just have to figure out the right ratio or else you’ll make the dish too sweet.
Taste: Even though it’s a bunch of oil, honey, and other ingredients, I really like the taste of them combined. I love how the sesame oil really stands out and it’s slightly sweet with the honey. This was my first time using the beef and I think it went well with this dish.
Rating:
I must contain my inner spice demon that wants to douse everything will spiciness.
Quick question for those of you using your WordPress Reader to view this blog post: Is there a row of yellow stars and then a row of blue stars [like 10 of them or something] underneath the yellow stars in the post? I just noticed that past FWMD posts are in this format, and it’s must be some weird glitch because my editor only shows the current 4 blue stars. Trust me, I’m not rating anything 10 stars or something crazy like that. I don’t know what’s going on.
Heat level:
Adjust the heat accordingly to your preference. This one in particular was more hot than I normally would make it for the two of us.
These taste wonderful and I think they’re even better when cold! But I just love cold noodles in general, so don’t mind me.
What recipes have you been trying lately?
Ohhh this recipe looks wonderful! The ingredients are making my mouth waterโฆ Iโve discovered the heat from the chili paste and sriracha always goes well with honey- Iโll have to try this and substitute the meat with tofu or just veggie meat maybe for me (but make it just this way for the husband, of course!). Thanks for sharing, Stephanie! Hope you are so well!
It’s so simple and easy! It’s so interesting with the taste of honey, especially since I’m not a huge fan of it, but it just goes well whenever it’s cooked with other ingredients! Tofu is just so perfect for any dish! Thanks for reading, Mackenzie! โฆ I hope your year is going well already! ๐
Thanks, Steph! ๐
This looks and sounds really good. My husband doesnt like sesame oil that much, so I would probably go easy with it if I ever make this for him. I know he likes spicy food though, I’m the one who can’t really handle it lol. Also, about the stars, I do see the yellow stars. Nothing blue. Other posts have looked fine to me. Possibly just the block editor if you’re using that. Its very glitchy.
Thanks for sharing.
Ah, I’m sure there’s a way to balance the recipe out evenly if that’s the case. I never tried sesame oil until a few years ago whenever I’d cook broccoli stalks in it and eat it that way!
So odd about the stars. They’re normal on my website but they’re wonky on the Reader from my end. Thank you for noticing! I’m glad to hear that it’s not showing like 10 stars or more for every dish I’ve posted, haha.
yeah, it does take away some of its flavor, i’m sure we will figure it out ๐
well the reader has looked fine for me. ๐
Ooo, this looks really tasty! Love that you added the cabbage on your own– what a great addition! ๐ I’ve never heard of sugar water before. Is it exactly what it sounds like or something you buy from the store?
Also, laughing about Stephen having a few bites & then just eating something else. He really is not a fan of spice lol.
I am on the Reader & I see your 4 yellow stars & yes, a whole row of blue ones right below. Looks more like a page divider though, like I knew it wasn’t your rating.
I tried to add some more veggies! I need to get into the habit of integrating them more in my meals.
The sugar water is just heated up water and sugar on a stove! It’s a little harder to gauge the taste, but it wasn’t horrible with the meal. I probably will just stick to using honey though. I felt so bad that the noodles were too spicy for him! He ate cereal or something frozen I think, haha.
Thank you for checking it on the Reader! That’s so odd how it looks different, but glad to know that people assume it’s something else! It’s normal on my regular website, so I’m not sure what’s up with it.
Oh that’s so interesting! I think this restaurant I used to work at would use sugar water to make lemonade– it was so good! & I am still laughing about the noodles being too spicy. Poor Stephen lol!
Your stars & peppers look much cooler on your site. On my phone, on the reader, they are just emojis lol.