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!
These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too. They come together super quickly and are SO good. This is the perfect easy weeknight dinner! With over a million pins and 300+ positive comments, you will LOVE this recipe!
Can I add meat to this dish? YES!
- Shrimp, chicken or tofu would all be a great addition to this vegetarian dish.
- Alternatively, make these Spicy Thai Chicken Tenders on the side for an even more poppin' meal!
- Cook these delicious Air Fryer Asian Chicken Wings or this Air Fryer Sesame Chicken to serve on the side!
- Another great thing about this dish, is that you can really use any veggies you have on hand. Mushrooms and zucchini were great, but carrots, peppers, onions, and squash would all be delicious.
Can I reduce the carbs in this recipe? YES!
- Make with ZOODLES instead of noodles (recipe here)
- Make as a stuffed Spaghetti Squash!
Speaking of One Pot dishes, you HAVE to get yourself a skillet/pot like the one I have – it’s amazing. No longer do I have to use a HUGE pot, and then worry about washing it, nor do I have to squeeze everything into my shallow sided skillet and have the sauce bubble over – this high side skillet is seriously made for these one pot pasta dishes.
The cleanup is a breeze too – you can toss it in the dishwasher, but I really prefer to hand wash because it takes 15 seconds max, and then it doesn’t cramp up my dishwasher!
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!
If you like ONE POT recipes as much as I do, check out these others:
- Spicy Basil Chicken {One Pot }
- One Skillet Lemon Artichoke Chicken
- One Pot Cheesy Pumpkin Pasta
- One Pot Spicy Thai Zoodles
- Quinoa Fried Rice (One Pot)
- Hamburger Casserole (one skillet)
- Mexican Baked Eggs (One Skillet)
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!
- 1 pound linguine
- 2 TBS olive oil , divided
- 2 large eggs , lightly beaten
- ½ teaspoon 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
- ⅓ 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
- ¼ cup peanuts , chopped
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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.
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In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
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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.
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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.
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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.
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Serve immediately.
Recipe Video
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.
First posted in 2016. Updated in 2021.
Donna
I’m allergic to eggs can I just leave them out?
Peggy Hunt
I made this tonight and thought it was delicious. Looking forward to lunch tomorrow. My question is did you make this with regular linguine noodles. I used Rice linguine noodles. My only problem was I thought I needed more sauce. Next time I might just double the sauce. Because they seemed a little dry we added Sweet chili sauce and it was perfect. Thank you for a delicious recipe.
Allyson
I do use regular linguine noodles because they are more readily available. You can definitely double the sauce for more sauce!
DM
I enjoyed this, it just had a hint of spice for me which was fine but I guessed the quantities as I was just making it for me. Didn’t add peanuts as I’m not a fan but would make again. Is it supposed to be quite saucy? I didn’t have much sauce to add.
Nicole
First comment on a recipe! My husband and I made this tonight. I read the comments and doubled the sauce and halved the noodles - just the two of us. I added chicken (in wok sautéed before eggs) and a few drops of sesame oil to the sauce. OMG this is SO good! We agree, more veggies would be great, any protein would be great, zucchini noodles - great. It’s the sauce! I appreciate your kind responses to people (because I literally read every comment before making). I am looking forward to adding this to our dinner rotation!
Allyson
I am so happy that y'all loved it as much as we do, Nicole! It is definitely a staple in my family too! Make sure that you try out the spicy Thai tenders, spicy Thai Zoodle's, as well as the spicy thai stuffed spaghetti squash - all are so yum! Happy New Year!
Gareth Mills
This one's a keeper. Tried it last night. The veg I used were diced carrots and sliced capsicum (pepper). Added chicken because I had to use it up.
Shaunda
I made this last night and it was SO GOOD!!! I subbed out the mushrooms for a yellow squash, added shrimp and bean sprouts, eyeballed a couple of measurements and, as others suggested, doubled the sauce, but other than that I tried to keep as close as possible to the base of the original recipe. I'm eating leftovers for lunch now and it tastes just as good warmed up! My favorite part is how versatile the recipe is - add different veggies, different proteins, etc. I'll probably add a couple of extra eggs next time as well, mostly just because I like eggs. 🙂 Thank you so much for sharing - this one is going into the regular rotation for sure!!
Allyson
Shaunda, I am SO happy you loved it as much as we do! You are so right, it's so versatile and easy to make, and really everything tastes great with it!
Angela
Love this is one pot. My husband loves spicier things.
Pixie B
I've made this a couple times now....Deeeeelicious!!!
Deb
Excellent! We loved this recipe! Only thing I changed was the amount of soy sauce, I didn’t have low sodium so I cut to a quarter cup! We added shrimp and it was nummy! Definitely will make this again!
Bonnie
Will it work if I leave out the eggs?
Allyson
Yes, 100% for sure you can leave them out!
Stéphanie va Rensselaer
I did not have zucchini, I replaced it with pieces on asparagus : Delicious!!!
Allyson
Sounds like a good switch!
Therese B
I will definitely be making this again! Very tasty! The only reason for the 4, not 5 stars was there wasn't enough sauce to coat a full pound of pasta for my taste. I cooked the full pound, but probably only used about 12 oz. I also added some onions and matchstick carrots to up the veggie content. I can see thinly sliced curly cabbage in this dish as well. But as I said, I will be making this again. Thank you for sharing - I love the ginger!
Wendy Hampton
My mouth started watering at the first paragraph! This is exactly what I was looking for. I'm in the mood for veggies and spice. Reading the recipe also was a win because I found the pan I have been wanting for stir fry with the high sides! I went immediately to purchase it and it comes tomorrow. I struggled thru with my current pan and messy stove today, but tomorrow....!
I'm following you on Pinterest and registered with your web page and will look forward to your other inspirations! Thanks!
Allyson
Wendy! This is the best comment I've read in a while! Having the right pan is definitely helpful and you can use it for all the one pot recipes! You should try the Thai Zoodles too, as they are amazing! Let me know how it goes! Happy cooking!
Kim
LOVE, LOVE, LOVE! I have officially added it to our weekly rotation at my kids request! SO good! Any idea how many calories are in a serving?
Allyson
Hi Kim! I would just use a recipe calculator like MyFitnessPal and use your exact ingredients/servings. I am so happy your family loves it and what adventurous eaters you have!
Bonnie Dinka
This meal was made my family so happy. I am not only using it again, but sharing it with people. The addition of zucchini made it unique.
I added ground pork to the recipe. Just browned it up along with the mushrooms and zucchini. I omitted the eggs, but added everything else. The cilantro and peanuts were especially tasty.
This was great!
Allyson
I am so happy to hear that! I love how versatile it is because you can tailor it to make your own style! Glad you enjoyed it and thank you for sharing!
Shelly Kartak
Made this for dinner last night, both my husband and I really liked this and will be making it again. My husband likes pad thai and was very impressed. There is so many other items you can add to this. Baby corn, spouts and more. Its quick and easy to make. Looking forward to making this again