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. I’ve also made this recently with ZOODLES instead of noodles and also in Spaghetti Squash form!. It is TOTALLY delicious that way as well (and saves on carb calories!)
Tools used in making One Pot Spicy Thai Noodles:
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- 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
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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.
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.
I loved adding tons of green onions and peanuts, too. They added such a delicious crunch. OH, and I almost forgot – these Spicy Thai Noodles were just as good, if not better the day after, served cold. They were SO good. Definitely pack the leftovers up and take them to work for lunch, you can thank me later! Don’t forget to try the ZOODLES version of this dish as well!
Asian Stuffed Spaghetti Squash
Thanks for visiting!
– Allyson
Liz says
Yum – sounds so delicious. Thank you and have a super-duper day!
Samantha Dorman says
This looks great! Will use an egg substitute as I’m vegan. Thank you!
Emily F says
I made this for dinner and it was DELICIOUS! I added chicken and bell peppers, and it was good and spicy, and it really tasted like Pad Thai! I will definitely be making this recipe again!
Allyson says
That sounds amazing!! I am so happy y’all liked it as much as we do! It is in heavy rotation right now!
Jasmine says
When did you cook the chicken? Sounds good!
sark026 says
This was super tasty and easy !! I added shrimp 🙂 Will make again.
Ella says
Well… it’s a nice recipe but it’s actually not a One Pot Recipe, as announced. Usually, for a one pot recipe, you put all the ingredients in a pot and let them cook together.
In this recipe you first cook the pasta, then you take it out, then you cook the eggs, then you take them back out and so on… It is not a recipe for busy week nights and it for sure makes a lot of dishes.
Let’s see how it tastes but it is not a one pot recipe, just because you keep using the same pot over and over again. Plus, I wouldn’t fry the eggs in a pot….
Allyson says
Thanks for your comment! I agree, it’s not a typical one pot recipe, but you can, in fact, make it using one pot. I use a stainless steel pot, which is great for frying your eggs, and cooking the pasta! When I strain my pasta, I just leave it in the colander, then add the eggs to the top of the pasta after they are cooked – this will save you from having lots of dishes! Then you can just add them back in the end – it’s all about convenience. And, being that I work over 10 hours a day out of the house, I know it’s important to have recipes that actually are quick and easy – this one can be made in less than 25 minutes, and is super delicious, which is a total win in my book!
Sib says
I just made this and didn’t think to leave the pasta in the strainer. Doh! Next time. This was a fantastic recipe. Thank you!
Allyson says
Maybe I should note that in the directions! I mean, either way, you can mix it later in a bowl so it doesn’t matter, but it saves a dish! Thanks for sharing your experience and I am SO happy you loved it!
Phoghat says
peanuts, roasted or raw?
Allyson says
Either – up to you!
Heather says
I misunderstood about leaving the pasta in the strainer. I put the eggs into the cooked pasta and cooked them in the hot noodles. Still turned out great. I agree with others though. It sure made it lot of dirty dishes.
Allyson says
Oh yikes! I am glad it still turned out for you! I will note that in the recipe so no one else gets confused. I think once you get he hang of the recipe you don’t use many dishes..I had 2 when I made it on my live show last month!
Sandy says
Loved this recipe and I did make it in one pot so that was a huge time saver (and dish-saver). I’ve made it with rice noodles and with linguine, I’ve added chicken, red peppers, broccoli – it is so versatile! I know I will make this again and again! Thank you!
Allyson says
Yum! Those all sound like great modifications! Thanks for stopping by!
Paula M Zea Dwyer says
Hi Allison!
My grandfather wasDr. Paul Howard Zea of NYC any relation?
Great recipe by the way! Thanks!
Allyson says
Hi Paula! My husband’s family is all from Colombia in South America so I don’t think so!
Dee says
This sounds amazing cannot wait to make it for my family coming into town. Allyson I have a wok, what kind of changes do you recommend using a wok
Allyson says
Hey Dee- I haven’t made it using a Wok, but I would say just cook it the same as listed, i don’t think it’s that different than cooking in a skillet. Make sure to make the noodles in a big pasta pot before you start with the wok.
Tim says
I hate complainers like you
Paula says
God idea to add your eggs this way. We’re not making scrambled eggs.
Janice (@FarmersgirlCook) says
I found this on Pinterest and just loved the look of it. I’m very much a one pot cook, if I can get away with it and love all the flavours you have packed into this pot!
Allyson says
You will LOVE this! I just posted another One Pot Recipe today – cheesy cajun pasta, check it out! So yum! Thanks for following along 🙂
Trisha says
Would it work without the ginger and without the siracha? Or is there something I could sub for siracha?
Allyson says
It would work, but I don’t think it would be as good and it wouldn’t have any spice. If you don’t like spice, just leave it out and see how it goes!
Rebecca Hubbell says
My husband made this last night for dinner and we really enjoyed it. We added chicken and swapped out the peanuts for some peanut butter (which is commonly found in Asian sauces). It was a quick and affordable meal and we had enough left over for my lunch the next two days! We’ll definitely make it again real soon!
Allyson says
I am so happy y’all loved it! I like the peanut butter idea, too – I may try that next time!
emann921 says
Hi Rebecca, how much peanut butter did you add and how much of it?
Craige says
I also subbed in chunky peanut butter because we didn’t have any peanuts on hand. It was great! And I used zoodles and broccoli. My husband was sure he wasn’t going to like it, but I assured him that liking zoodles is all about the flavors. And this did pack a punch!
Chelsie Dawan says
Seriously, this is so delicious! I made it late last week and the whole family loved it so much, I’m eating it right now too!! Thanks for the recipe!
Allyson says
You’re welcome!! I am glad you loved it as much as we do!
isabellaandersen21 says
I made this tonight and loved it! A little lime juice would probably be an excellent addition.
Allyson says
That is a great suggestion!
Ashley Waller says
I added a squeeze of lime at the end and it brightened the dish up a bit! Definitely not necessary, but a good addition if you have it on hand.
Allyson says
Yum! Good suggestion!
mamapossum1954 says
I’m vegan, but also intolerant (not allergic) to eggs. Would this recipe work without the eggs?
Allyson says
Yes! Just leave them out – you will never know they are gone! Just add the sriracha in with the veggies then
Heather says
This recipe is delicious!! My personal preference, I would double the zucchini and mushrooms (I only had creminis and they were awesome), since I love vegies. It has a great kick…but not too intense! My 4 year old even loved this!! And my husband not only loves the flavor, but loves that this makes for easy clean up!! Thank you for posting this!! This is a keeper!!
Allyson says
So happy y’all loved it! I think next time I make it, I’ll double the veggies too!
Elaine says
This was absolutely delicious! Full of flavor. A bit spicy for me, but perfect for my husband. I found it easier to boil the pasta in one pot, while sautéing everything else in a wok and then adding the drained pasta to the wok. I used part sesame oil, and added some onions and red pepper when cooking the mushrooms and zucchini. Threw in some cooked shrimp at the end. Will be making this regularly. Thank you for a wonderful recipe!
Allyson says
Yum yum yum! Those additions sound great! So happy you liked it as much as we do – I am making it for dinner tonight again!
Rachael says
So good! And if I know thai noodles, it’ll be even better in my lunch tomorrow! I used half the spice and added some sesame oil (it makes so many Asian dishes really pop) and bean sprouts (talk about extra crunch), but next time (and there will be a next time) double the zucchini (soaks up the flavor beautifully!) and crunchy peanut butter, yes!!
Allyson says
That sounds amazing!!!
Morgan Brady says
By far one of the best recipes I’ve found online- sooo Good!!!
Jess says
This recipe looks delicious- I can’t wait to try it!! I think I have everything at home except the fresh ginger. Would using ground ginger work, and if so, how much would you recommend?
Allyson says
I haven’t tried it with ground ginger, but I think it would be fine. Just give a couple shakes 🙂
Lucy Nunn says
I just made it and only had dried ginger. I don’t know how awesome it would have been, but it’s pretty darn delish right now. I used about a quarter tsp. ?
Allyson says
I think with the fresh, the ginger really pops, but using dried is totally fine, and it sounds like yours turned out fabulous!
laurahugo says
Just made this tonight for my family and my husband was OBSESSED! He’s usually not a vegetarian dish kind of guy, so that’s saying a lot. Thanks for sharing!
Allyson says
Yay! So happy to hear that! It’s a really hearty dish with all the veggies and eggs, so I feel like you don’t even miss the meat – BUT, coming from a big meat eater, that is a huge compliment! Thanks for sharing 🙂
charlie says
hi, it looks fantastic, but i’m trying to work out how it’s thai? when my hubby makes anything thai it’s usually using coconut milk, fresh chilli, lemongrass and fish sauce
Allyson says
Ha! This comment kind of made me LOL, thanks for that! I don’t think every Thai dish has one of those 3 ingredients, but, I also haven’t been to thailand, so I guess I could be wrong. However, while living in 3 huge cities (New York, San Francisco, and Atlanta), I have always ordered thai noodles that are very much akin to this dish! Hope you enjoy it if your husband decides to make it!
Heather B says
We just got done having this for dinner tonight – oh my goodness it was tasty! I added 1/2 julienned onion along with some chicken for my husband and would absolutely go that route again. The spice and level of heat was perfect, a little hot but not distracting from the flavors. I have lots of leftovers that I’m looking forward to having. Should I have extra sauce made up for the reheating? How are they the next day?
Thanks for sharing!!
Allyson says
It is SO good the next day, in my opinion. I actually don’t even heat it up – try it cold… So glad you loved it!
Daniela Dobson says
I made this tonight and it was delicious!!!! Didn’t add any meat and used less pasta. Love, love, love. I pinned it last week and bought the veggies just for this. I didn’t feel like digging for brown sugar so I used regular. I added lots of green onions, cilantro and peanuts at the end. Oh, and some lime wedges.
Allyson says
So happy you loved it! Lime wedges sound divine!
Annemarie says
How many does this feed comfortably? I’m looking to feed 6 adults (3 of them are men….)
Allyson says
Ehhh, I would say it’s not enough. It’s essentially a box of pasta and then with the addins. If you are serving some sides with it, I think it would be enough…if not, you may want to double the recipe. I think in that case you wold have leftovers, but better safe than sorry!
jamie says
Made it tonight! BIG hit with my kids…and a neighborhood kid
Allyson says
So happy to hear that!
DeeKaramel says
I am typing this eating my second bowl of noodles. It was so good and spicy. I am thinking of making this for a weekend meal. I added shrimp, and bean sprouts–cut the zucchini–but kept the mushroom. Forgot the ginger and brown sugar used ginger spice and sugar and honey. I would eat it without any protein, its that good!
Max says
It seems the recipe link is broken. Would it be possible to repost the ingredients or recipe or maybe copy it into the comments? Thank you 🙂
Allyson says
Can you check again? It’s showing up on my end. Should be towards the bottom of the post. If you still dont see it, leave me your email address and I will email it to you!
Max says
We are good now! I am not sure what was up, but I have the recipe. Thank you for you quick reply 🙂
Deborah p says
I made this tonight…Can’t wait to make it again. My husband and brother-in-law ate almost all of it by themselves. I added some vegan alternative to chicken since my husband is a vegetarian. It turned out amazing! Thank you for the awesome recipe. Pinned it and will print it for my binder!
sarah says
Do you think you could use Thai Basil instead of Cilantro? It is all I have in my herb garden right now…thoughts?
Allyson says
Yes, definitely!
D says
This is what I was hoping would be asked! Cilantro seems odd to me, but basil would be amazing!!
Allyson says
Cilantro is where it’s at, but if you don’t like it, sub it out!
Liz says
This looks delicious! About how many does this recipe serve?
Allyson says
4-5 depending on how much you eat!
Madison says
I just made this tonight for dinner, and it was so great! I did switch out the mushrooms for an orange bell pepper and used rice noodles instead of linguini, and it was so good. But I think I might have left it on the stove for too long because the noodles and the vegetables soaked up all of the sauce, so i might not leave it on the stove, or just add more sauce. But it was super good.
Allyson says
I am so happy you loved it! Those sound like great switches and I’ll have to try it out. Typically there isn’t a lot of sauce left over, and most does get soaked in, so if you like it really saucy I would add more next time! Cheers!
joan hutton says
this is amazing! the most requested dinner in our house. i do make a couple changes, we do not care for mushrooms so I spiral cut zucchini and add carrot shreds. I double the sauce and add lime wedges! it is delicious!! and we top with chopped teriyaki chicken thighs. thank you!! it appears complicated but mostly chopping and all goes together very quickly!!
Allyson says
Yay! I am so happy y’all love it! It’s super popular over here too! I like those modifications – will have to try those too! It seems like the options are endless!
Emilee W. says
This is the first asian noodle recipe I’ve made at home and actually liked! Thank you, thank you!
Allyson says
Yay!!! I seriously LOVE this recipe, and everyone I know who has tried it loves it too! I am so happy to hear it was a winner in your house!
Madison says
This was very good. Me and my husband loved it. I used Thai noodles, which tasted great with it, but it soaked up all of the sauce. I had to triple the sauce just to account for how much my noodles soaked up! I was not expecting that. However it was very good.
Brooke says
This was incredible! We loved it! My kids even asked for me to make more for lunch the next day. I added tofu, and next time I’ll double the vegetables. I did leave out the Sriracha because of the kids and added to my plate. I will definitely be making this again. Thanks!!!
Allyson says
Thank you, Brooke! I am going to feature your comment on my Facebook Page! I am so happy y’all loved it!!!
Deborah Raymond says
This is a family favorite in our home! I have made this recipe now a dozen times or so. We love veggies so I add sliced zucchini and matchstick carrots to ours and top with a little lime. YUMMY! BTW, this has a TON of heat. We tone it waaaaay down.
Allyson says
SO happy ya’ll love it! It is spicy, so it’s definitely good to tone it down if you aren’t into HOT!
Lisa says
Just made this for dinner and it was fabulous! I used Japanese buckwheat noodles and chopped toasted cashews to sub for the linguine and peanuts. LOVE!
Allyson says
That sounds great! So glad you loved it!
Caroline says
Yum!!! Made this last night for the boy and myself and it was a hit! We added one pound of wild caught shrimp and instead of just eight ounces of mushrooms I did eight ounces combined of mushrooms, red pepper and carrots. We love spice so added more Sriracha to the sauce. There was a lot of leftovers since this only fed two people the first time around, so I might even recommend cutting the noodle factor in half but keeping the same amount of veggies. This would be great with rice noodles to make it a gluten free option, but linguine is just so much more affordable and tasted great. Will be making this again – thank you!
Allyson says
That is great! I totally agree on the noodle front. I have made it a few times now with rice noodles and it’s just as good!
Jaime says
I loved trying this recipe as part of my 30 Before 30 project, to cook 300 Pinterest recipes in a year and a half. Thank you so much for posting!
Allyson says
So happy you loved it! What a fun goal!
Cleo says
Help. I want to add tofu. Do I fry it before hand?
Allyson says
I would! That way it will get nice and crispy!
Larissa says
Omg, this was perfection, the leftovers were even better. New recipe for my dinner rotation. Thank you I will make extra sauce though. Yummy.
Allyson says
You are so sweet! It is a staple here too, and I LOVE the leftovers (cold, yum!)! I love sharing readers comments on my facebook page, and I am going to share yours in the next few days! Thanks!!
Harper says
Such an easy and yummy recipe, and one of the first that I’ve seen where I don’t have to double the spicy ingredients! My husband and I are spice lovers, so I normally have to almost double them in most recipes. Thanks for saving me the trouble!
Allyson says
You are so welcome, Harper! I am so happy y’all loved it! I actually did a little twist on this recipe the other day, and will be sharing it in the next week or so!
Cyn Stoltz says
Love this, made it two nights ago and my husband (generally does not get too excited over food) took one bite and said wow, this is really good. I added chicken tenders and a little sweet chili sauce which gave it the perfect amount of spiciness. Used the red pepper flakes too but no Sirachi–mostly because I could not find my bottle of it. THis is a keeper, I have shared with about 8 people already.
Allyson says
So happy you loved it! I have been making it a lot lately too, and it never gets old! Thanks for sharing too!
Audrey says
I made this last night and it was SO GOOD. I added chicken and swapped the zucchini for snow peas. If you add chicken, I would suggest making the pieces very small so they cook quickly and distribute evenly. At the end I split into two pots and added rice noodles to one and wheat noodles to the other (just to use up leftover rice noodles), and both were great! I will definitely be making this again.
Allyson says
YES YES YES! These are the comments I love to hear! So happy y’all loved it!
Rach's Recipes says
This was wonderful! I added some grilled chicken breast to the mix – the heat was just right (or maybe I just love heat too much! ) thanks for sharing this wonderful Asian recipe!
Kristen says
Such a great recipe! This has become my go-to meal when I’m in the mood for something vegetarian. Thanks so much for sharing it!
Allyson says
You are SO welcome! Have you seen my ZOODLE take on it yet?! You would LOVE it!
Megan says
How many calories are in one serving of this dish?
Allyson says
Not sure! I like to use an app like My Fitness Pal to calculate calories! They have an easy importer tool!
Carmie says
This was a wonderful dish. Any chance you can give me the nutritional breakdown.
Thanks
jan says
I wonder if I could use zuchinni noodles…..watching my carbs.
Allyson says
GREAT MINDS, Jan! I have made this with Zoodles, and it’s AMAZING!!! Here is the recipe: https://domesticsuperhero.com/2016/03/07/one-pot-spicy-thai-zoodles/
Tracy says
Tasty dish! Only difference I did was swap mushrooms for snow pea pods and added chicken. We like spicy and could have used more but I’ll def be making this again using alternate Vegas like shredded carrots. Thanks for sharing!
Allyson says
Those sound like great additions!!! Glad you loved it!
Keri Dominguez says
Thanks for the great recipe! Just made this on Saturday….. It was selected as our 1st pasta since Aug. 1, 2015! What a great choice! We made it with Shrimp, Zucchini, Shitaki mushrooms…… Delicious!
Anna says
Holy crap this is awesome!! I suck at cooking, my husband is the main cook in our family. I followed every step of this recipe and it was a huge hit!! I was asked to keep this recipe in rotation. Thank you so much!
Allyson says
This is so great to hear! I am going to share your comment on my facebook page!
mherrera697 says
i would like to know how many people will this feed? looks really delicious I’m going to try it out soon and i love all the comments because i had already bought the ingredients with out looking at peoples response and so far everyone seem to love it. yah cant wait!
Allyson says
Well, it really depends on how much you eat. I would say it would feed 4 people, but it really depends! We love it so much that is goes VERY quickly! Let me know how it turns out! I would love for you to post a picture on my facebook page when you cook it!
Carol says
Just delicious, because of my in laws I had to cut down the sriracha sauce but it was delicious, I double de recipe and add some chicken and shrimps. Really good, thanks for sharing.
Allyson says
Sounds great! Thanks for sharing your sweet comments!
Mia says
Made this for dinner tonight and it was AH-MAZING. One cutting board, one knife, one pot, one bowl. Yes, one bowl. I can’t stop eating….I meant to leave some for my hubby for when he gets home from work later tonight and, well, he may end up eating cereal for dinner. I swapped shiratake noodles for the linguini to save some cals, left out the eggs because I’m mostly vegan, and added onions and carrots because I had them. But the sauce – absolutely perfect! Thank you for sharing such a wonderful recipe 😊
Allyson says
Yes!!! I am so happy you loved it! I should admit that I always eat it all too, but hey, nothing wrong with that! I am going to try it with the shiratake noodles next time – YUM!
Naomi Hagen says
Thanks for this great recipe! I made it tonight for the family and they kept telling me how much they liked it (as they kept dishing up more!). I love how flexible it is for using up whatever veggies are on hand!
Allyson says
Yay! I am so happy you loved it! I love how you can use whatever veggies too – it’s so versatile!
H Sanders says
I made this on Aug 12. I didn’t do the one pan thing because I was prepping the ingredients as the noodles were cooking. I didn’t use the sriracha because I don’t like super hot. I did use a little more crushed red pepper. For my tastes, I would double the recipe for everything except the noodles. I prefer more veggies and sauce. Also, it was so much better after the second day so I would make it a couple of days prior to when I actually wanted to serve it. Thank you for sharing.
Allyson says
Thanks so much for sharing this comment! I am happy you loved it, and I often bulk up the veggies and sauce too! I LOVE this dish after a few days…if we have any left 🙂
Gram says
Egg is protein!
Lisa Rose says
Just made your recipe. Oh. My. Gosh. W O W!!! I didn’t have linguine but I had 8oz brown rice organic Thai noodles n about half a pack of organic soba noodles. I used just as much the sugg serving of siracha — my family likes spicy and I added some more to my plate at the end. But geez, my picky, vegetarian daughter cleaned her plate! Man of the house asked if there were any leftovers so he can take to work tomorrow and have for lunch:) oh, I added half a carrot which I shredded when adding the veggies to the pot but he, -ahhhmaazing and will now be a staple in our home! Thank you!!
Allyson says
Lisa, I am SO happy you loved it! This is really one of the most popular recipes on my site and I also love it SO much! It’s great cold, too! Thanks for sharing your sweet comments!
Lisa Rose says
I forgot to mention the ease of the recipe and just having one pot to clean up on a weekday was so convenient. Thanks Allyson!
Shreen bains says
Hello, I made this along with honey garlic cauliflower so as like a vegetarian Asian dinner, for a dinner party we had last night- and this was amazing!!! Everyone loved these noodles. I did them exactly like the recipe but just added half of a white onion. Thanks for this wonderful recipe- I am always looking for yummy veg and vegan recipes as we have lots of family and friend who are one or the other
Allyson says
That sounds amazing! Thanks so much for letting me know how they turned out – this is definitely a favorite!
Lara says
Hi Allyson – thanks for this GREAT recipe! I made it tonight and it was so delicious. And I can’t wait to try it tomorrow cold for lunch! As i was making I kept wondering if this really was going to taste as good as the reviews, because the ingredients seemed too simple. But….it’s really that great! I am definitely going to take your suggestion and try different veggies/meat. It seems so versatile. I think I’m going to add some red pepper and shrimp, and bean sprouts at the end, next time.
Ps: I found this on Pinterest, and it was definitely a “Pinterest win” 🙂
Allyson says
I am glad you loved it as much as we do! It is SO versatile and I hope you can mix it up and let me know some of the changes you try! I Love hearing about ways my readers switch things up! Cheers!
Denise Fischer says
This was EXCELLENT!… I will definitely make this again. My husband scoffed it down like an unfed dog. The spices in it were spot on for the making of it just right when it hits your taste buds. Kudo’s to you for this recipe!
Allyson says
Ha!!! This comment made me LOL for real!!!! I am so happy you loved it, Denise! This is one of my all time favorite recipes and I still cook it a couple times a month! It’s great cold too…if there are ever any leftovers, HA! Cheers!
Megan says
I used grape seed oil for the sauteing, and like some have said, I made the pasta in one pot and the did the rest in another pot. I did leave the pasta in the colander and even put the eggs right on top while they waited.
I didn’t have any sriracha sauce and I’m not a huge spice fan so I added a little extra soy sauce and some sesame oil.
I used baby bella mushrooms and some leftover red bell pepper, I can’t wait to try adding more veggies and some marinated tofu!
Allyson says
Well, how did you like it?! I was reading your whole comment waiting for how it turned out!
Megan says
It was fine, although, like I said, I plan on experimenting with it some more in the future!
Danni W. says
I just found this via Pinterest this week and am so glad I did! Fast, easy, and delicious! I added chicken (brushed with the sauce and pan-seared), red bell pepper and lime juice; omitted the egg and peanuts (though I will probably add the peanuts next time); and substituted rice noodles for the linguine. This was so good! I will be making it again!
Allyson says
The changes you made sound great!!! I am so happy you liked it as much as we do! cheers!
Hannah says
This recipe was delicious! I added chicken and a hint of sesame oil. Would definitely make again!
Allyson says
Oh yeah! Great suggestions!!
Carol A Klingensmith says
Just came across this dish and am in my happy place. It is sooo tasty. My family just LOVES it.
Thank you for a great recipe and also for sharing. Yum.
Sharon says
Hi! How many servings does this make? And, what other vegetarian side dishes would you recommend? Thanks!
vegetable says
Thanks for this recipe I love the I will do this weekend. Thank you
Matthew White says
Found this on Pinterest and tried it out. LOVED IT! So good, I really love the sauce and have been using the sauce for other recipes and on the grill to. Would you be able to post the sauce recipe by itself so I can pin that? Saves time instead of looking through this for it, using this sauce of lamb on the grill tonight!
Allyson says
That’s a great idea! I am going to add that to my to-do list! Thanks!
MEAL5 says
I like the taste of it, very special and delicious
Cindy Pierce says
I just made this for dinner and it was fantastic! I’m watching my cholesterol so left out the egg and doubled the mushrooms. Two things I can’t get enough of are cilantro and hot peppers. I was very generous with the cilantro and added a hot Thai chile pepper. Two would have been better but i really enjoyed this dish. I think i’ll add a bit of lime next time. Thanks for a great recipe!
Allyson says
Ohhhhh!!! Those sound like GREAT tweaks to the recipe! If you want to try a similar healthy recipe, check out my Spicy Thai ZOODLES too! They are delicious as well!
Karl @ Healthy Kreation says
Mine didn’t look anything like your picture, but it was still amazingly delicious! I made a half batch so I wouldn’t feel so bad if my husband and I ate it all. 😉
Renee Boyle says
Just made this tonight for dinner. Everyone loved it and were already deciding how to up it a bit the next time.
We left out the cilantro (no one likes it), cut back on the spices a bit (just so it had a kick). Trying it again with more veggies and chicken the next time.. Thank you for a wonderful meal addition. 🙂
Allyson says
Sounds like it came out great! Those sound like great additions, or shrimp too! You could also try my play on this recipe, that Spicy Thai Zoodles and save on some carbs!
Renee Boyle says
Am trying to get the calorie count through Yummly but the two apps are not connecting, very frustrating…. it says the shiuld link up but they don’t. Could you please help.
Allyson says
Hi Renee – I don’t use Yummly, so I don’t know anything about their programming unfortunately. When I want to find calorie counts I just input the recipe into a website like myfitnesspal and calculate the counts.
Kimc says
This was awesome! Spicy and I loved it. Just reading through the comments and realized I forgot the peanuts. Good without. Can’t wait to have it cold in my lunch tomorrow:)
Allyson says
You totally don’t need them! It is so good cold too, I hope you enjoy it!
Areesa says
This was very delicious will be making again! I added broccoli too.
Allyson says
Broccoli is a great addition! Glad you love it! Check out the Spicy Thai Zoodles to save on carbs, too!
Deb says
Great recipe. Used 3/4# of rice noodles, 1/2 T sriracha and woul probably cut red pepper a tich next time around. Plenty of spice.
Kerttu says
Would you recommend just linguini or would you think it would be as delicious with soba, udon or somen noodles? Thank you!
Allyson says
I think it would be great with all noodles, but I always do it with linguine because we always have it on hand!
Helene W. says
I love your site, your recipes and how easy it is to access and print. Great work! Thank you!
bridget carlson says
i made this last night for a couple girl friends ans i…AMAZING!!! i did make a double batch of sauce and added while i stirred. i like a little more sauce. i also like water chestnuts, and baby corn; so i added them. it looks like a lot of noodles… but it’s not. add them all!
Laura says
My wife & I absolutely LOVE this recipe!! We add 2 TBS sriracha and a full tsp of red pepper flakes…just right for our spicy palates! We love this one so much that it made it to our recipe box – our most favorite recipes get handwritten so we will have them forever!
Thanks so much,
Laura
Allyson says
Ohhhh y’all like it spicy!!!! So happy it made your family recipe box!
Mignon Dunsinger says
Just made this and added some packaged cooked Tofu. I cut it in little squares and added it for my vegetarian son, but I bet it would taste great with chicken or shrimp too! However, even with tofu, it was amazing! We loved the spice! He and my husband loved it and I will make this again soon! I didn’t feel like I used a lot of dishes – it was pretty easy!! I will take a look at your other recipes!
Thank you!
Allyson says
YUM! I have never tried it with tofu, but I am going to now that you mention it! If you want to try a lower carb version, be sure to check out a similar recipe the Spicy Thai ZOODLES and people usually love the Spicy Thai Chicken Tenders too! Cheers!
OMG Chocolate Desserts says
What a great recipe! I love Spicy Noodles. I can’t wait to try this spicy noodles. Thanks for sharing this recipe. Keep it up!!
Allyson says
It really is so tasty! Thanks for stopping by!
Sara says
I have some white cabbage I want to use. Do you think that would be good to add to this along with the zucchini and mushrooms?
Allyson says
I think it would be delicious!!!
Donnabella B says
I have made this dish a few times. Thought I had left a comment previously but if I have I can’t find it. We really love this dish. I usually add more vegetables than suggested. Having again tonight. Thanks for sharing the recipe.
Allyson says
I am so glad y’all love it! We eat it all the time too!
tracy says
OMG delish!
I used zuchinni fresh out of my garden and had to use ground ginger. So good with thevpeanuts and onions .
Awesome recipe.
Allyson says
So glad you loved this as much as we do! I am jealous of your garden!
Pat says
Delicious! I made it last night and it will definitely be a repeat dish. Very tasty and easy. I substituted fresh parsley from my garden instead of cilantro and used fettuccine. So good. No leftovers!
Allyson says
Isn’t it delicious! Next time double it so you can have left overs because it is also delicious cold the next day!
Jen says
Made 5is for dinner tonight. It was delicious.especill with the fresh ginger. I use a sauce like this in a korean beef bowl that I make. So good. I used shrimp… would use chicken next time and some carrots and maybe some red bell pepper.
Pam V. says
We had this for dinner last night. It was amazing. I used rice noodles. I also used double of the Siracha.
Thankz
Allyson says
Thank you for letting everyone know! i am so happy you loved it!
Sue says
First time I made this I knew we would be making this again! So yummy. I did have to cut back on the Hot sauce and we use broccoli as zucchini isn’t a fav. Thanks it’s so good.
Allyson says
Broccoli is a great add!
kazy says
Wow this was really spicy and I do like kick to my food. Maybe because I switched out the Sriracha for Sambal Oelek which I believe is hotter than Sriracha. I added 1 tablespoon at a time and when I got to the third tablespoon, steam shot out of my ears. I added more sugar to bring it down a notch.
I tripled the sauce and doubled the veggies due to the comments made that there wasn’t enough of either. Glad I did.
By tripling the sauce, it brought the 1.5 TBS to 4.5 TBS but after 3 TBS I had to stop. I also used fresh fettuccine from my local grocery store rather than dry linguine. I don’t think it’s a good idea to do the pasta so early before everything else needs to cook. It dries out and clumps together, making it difficult to separate when mixing it in with everything else.
I used a large skillet to cook everything in, not a stock pot, except the noodles, which I did in a separate pot. Since my fresh noodles cooked in 3 minutes I calculated so that they would be finished very close to when all the veggies had cooked.
I also switched out the olive oil for sesame oil. Added sliced bell peppers and did a combo of mushrooms of baby bella, crimini and straw mushrooms. I also added a touch of lime, a recommendation made by 2 people on this thread. All in all this was a keeper. Thanks so much for the recipe. I love pasta dishes.
Jasmine says
Are the eggs a necessity? I would love to try this recipe, but my significant other hates eggs.
Allyson says
You can leave them out, but I bet he wouldn’t even notice them 🙂
Megan says
May I ask why you use linguine rather than a traditional rice noodle? Thanks!
Allyson says
Because it works best for this one pot dish 🙂 If you use rice noodles you will need to adjust the recipe 🙂
Sherman Potter says
Thai people do not use chopsticks.
Leigh says
Very flavorful meal! I added chicken cooked in garlic and soy sauce. Next time, I will use four eggs! My 14 year old made it with me. It was a nice easy dish for me and more of an intermediate dish for him. Will definitely make again!
Allyson says
Sounds like some amazing adjustments! I am happy you loved it!
Chelsea says
I don’t ever leave comments, but this recipe has become a staple at our home. Everyone who has tried it loves it! I will say that although you can use one pot for everything, it’s not your typically throw everything in one pot sort of deal. I do find there is a lot of cooking in the one pot and taking it out and cooking something else, then adding it all together. With that being said, I personally do not mind. We add meat, because my husband is a carnivore, and we do ground beef which soaks in the flvour just great. I even made this meal for hubby’s best friend’s girlfriend as she is vegan. We left out the eggs and meat for her of course. It was a huge hit! We also add more noodles, and it lasts us enough for like 6-5 meals.
Serene says
Recipe was DELICIOUS! I don’t normally leave comments but this one was too good not to. I used vermicelli rice noodles and carrots as a sub for mushrooms because that was all I had on hand, but it tastes fantastic. I’d dial back on soy sauce and add a bit more veggies but I will definitely be making this again with so many more variations! Thanks for the awesome recipe Allyson.
Suzanne says
This looks so good! It looks like it would make great leftovers for lunch the rest of the week!
Vanessa says
Thanks for sharing! Do they keep long?
Allyson says
4-5 days in the fridge!