One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!
Last week I was making a recipe similar to these Spicy Thai Noodles at work, and I knew that I had to take the recipe home, modify it a bit, and make it for my husband – I KNEW he would love it. Of course I was right, and he gobbled it up. These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too, if you want. That is the catch – if you cook it in a skillet, it’s going to be 2 pots because you have to cook the noodles first, but if you just use a big pot, it can really be one pot. It’s up to you. Anyway, these Spicy Thai Noodles come together super quick and they are SO good. Spicy? Yes. So if you don’t like a lot of spice, scale back on the sriracha and red pepper flakes.
The original recipe called for shrimp, but really that or chicken would be lovely in this dish. Tofu would also be a great addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great thing about this dish, is that you can really use any veggies you have on hand. Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great.
Tools used in making One Pot Spicy Thai Noodles:
- Sriracha Sauce is a MUST! You cannot get the heat you need without sriracha. Store brand or brand name, it doesn’t matter- but do NOT skip it!
- A Colander is a must for straining out your noodles. I recommend leaving the noodles in the colander while you cook up the rest of the dish.
- Using a High Sided Skillet is going to make your life SO much easier. You will love this skillet and it can handle pretty much any one pot meal!
- Of course if you want an authentic feel, you should eat up with Chopsticks! Get yourself some reusable chopsticks so you don’t have to waste them with only one use!
- 1 pound linguine
- 2 TBS olive oil, divided
- 2 large eggs, lightly beaten
- 1/2 tsp crushed red pepper flakes
- 1 zucchini, cut in half vertically, then sliced in half circles
- 8 ounces mushroom, chopped
- 3 cloves garlic, minced
- 2 TBS brown sugar
- 1/3 cup low sodium soy sauce
- 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
- 2 inches fresh ginger, grated
- 1 handful fresh cilantro, chopped
- 4 green onions, chopped
- 1/4 cup peanuts, chopped
- 1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
- 2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
- 3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
- 4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
- 5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
- 6. Serve immediately.
- Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.
Thanks for visiting!