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One Pot Spicy Thai Noodles

May 26, 2016 By Allyson 275 Comments This post may contain affiliate links. Read my disclosure policy.

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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!

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.

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!

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!)

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!
Oh, and 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!

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!

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! 

 

4.97 from 30 votes
Print
One Pot Spicy Thai Noodles
Ingredients
  • 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
Instructions
  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.

Recipe Notes

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

Like one pot meals? Check out these from Domestic Superhero
One Pot Wonder Tomato Basil Pasta 6
One Pot Wonder Tomato Basil Pasta
One Skillet Spicy Jalapeno Parmesan Pasta final
One Skillet Spicy Jalapeno Parmesan Pasta
Mexican Baked Eggs
One Skillet Mexican Baked Eggs

One-Pot-Cajun-Pasta-4.jpgOne Pot Cheesy Cajun Pasta

One-Pot-Spaghetti-with-Meat-Sauce-5.jpg
One Pot Spaghetti with Meat Sauce
You can also connect with me here:

Thanks for visiting!

– Allyson

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!

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Reader Interactions

Comments

  1. Liz says

    May 26, 2015 at 12:23 pm

    Yum – sounds so delicious. Thank you and have a super-duper day!

    Reply
  2. Samantha Dorman says

    May 29, 2015 at 4:29 pm

    This looks great! Will use an egg substitute as I’m vegan. Thank you!

    Reply
  3. Emily F says

    June 1, 2015 at 6:03 pm

    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!

    Reply
    • Allyson says

      June 3, 2015 at 11:05 am

      That sounds amazing!! I am so happy y’all liked it as much as we do! It is in heavy rotation right now!

      Reply
    • Jasmine says

      February 22, 2019 at 7:25 pm

      When did you cook the chicken? Sounds good!

      Reply
  4. sark026 says

    June 3, 2015 at 3:03 pm

    This was super tasty and easy !! I added shrimp 🙂 Will make again.

    Reply
  5. Ella says

    June 20, 2015 at 1:53 pm

    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….

    Reply
    • Allyson says

      June 21, 2015 at 10:07 am

      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!

      Reply
      • Sib says

        June 22, 2015 at 11:42 pm

        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!

        Reply
        • Allyson says

          June 23, 2015 at 10:43 am

          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!

          Reply
          • Phoghat says

            August 17, 2016 at 9:39 pm

            peanuts, roasted or raw?

            Reply
            • Allyson says

              August 22, 2016 at 11:06 am

              Either – up to you!

              Reply
          • Heather says

            November 4, 2016 at 7:33 pm

            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.

            Reply
            • Allyson says

              November 6, 2016 at 4:10 pm

              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!

              Reply
      • Sandy says

        October 24, 2015 at 3:20 pm

        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!

        Reply
        • Allyson says

          October 25, 2015 at 10:32 am

          Yum! Those all sound like great modifications! Thanks for stopping by!

          Reply
          • Paula M Zea Dwyer says

            July 21, 2018 at 7:16 pm

            Hi Allison!
            My grandfather wasDr. Paul Howard Zea of NYC any relation?
            Great recipe by the way! Thanks!

            Reply
            • Allyson says

              July 25, 2018 at 1:34 pm

              Hi Paula! My husband’s family is all from Colombia in South America so I don’t think so!

              Reply
      • Dee says

        July 12, 2018 at 6:18 pm

        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

        Reply
        • Allyson says

          July 16, 2018 at 8:45 am

          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.

          Reply
    • Tim says

      November 3, 2017 at 8:02 pm


      I hate complainers like you

      Reply
    • Paula says

      October 27, 2018 at 8:39 am

      God idea to add your eggs this way. We’re not making scrambled eggs.

      Reply
  6. Janice (@FarmersgirlCook) says

    June 21, 2015 at 3:24 pm

    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!

    Reply
    • Allyson says

      June 22, 2015 at 10:09 am

      You will LOVE this! I just posted another One Pot Recipe today – cheesy cajun pasta, check it out! So yum! Thanks for following along 🙂

      Reply
  7. Trisha says

    June 23, 2015 at 2:41 pm

    Would it work without the ginger and without the siracha? Or is there something I could sub for siracha?

    Reply
    • Allyson says

      June 28, 2015 at 9:39 am

      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!

      Reply
  8. Rebecca Hubbell says

    June 25, 2015 at 1:22 pm

    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!

    Reply
    • Allyson says

      June 28, 2015 at 9:36 am

      I am so happy y’all loved it! I like the peanut butter idea, too – I may try that next time!

      Reply
    • emann921 says

      November 13, 2015 at 2:27 pm

      Hi Rebecca, how much peanut butter did you add and how much of it?

      Reply
      • Craige says

        November 15, 2018 at 7:15 pm


        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!

        Reply
  9. Chelsie Dawan says

    June 28, 2015 at 6:03 pm

    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!

    Reply
    • Allyson says

      June 28, 2015 at 7:35 pm

      You’re welcome!! I am glad you loved it as much as we do!

      Reply
  10. isabellaandersen21 says

    June 28, 2015 at 7:26 pm

    I made this tonight and loved it! A little lime juice would probably be an excellent addition.

    Reply
    • Allyson says

      June 28, 2015 at 7:35 pm

      That is a great suggestion!

      Reply
    • Ashley Waller says

      November 22, 2016 at 10:18 am

      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.

      Reply
      • Allyson says

        November 26, 2016 at 8:55 am

        Yum! Good suggestion!

        Reply
  11. mamapossum1954 says

    July 1, 2015 at 6:29 pm

    I’m vegan, but also intolerant (not allergic) to eggs. Would this recipe work without the eggs?

    Reply
    • Allyson says

      July 3, 2015 at 7:55 pm

      Yes! Just leave them out – you will never know they are gone! Just add the sriracha in with the veggies then

      Reply
  12. Heather says

    July 2, 2015 at 10:44 pm

    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!!

    Reply
    • Allyson says

      July 3, 2015 at 7:54 pm

      So happy y’all loved it! I think next time I make it, I’ll double the veggies too!

      Reply
  13. Elaine says

    July 4, 2015 at 12:03 am

    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!

    Reply
    • Allyson says

      July 6, 2015 at 4:47 pm

      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!

      Reply
  14. Rachael says

    July 6, 2015 at 11:57 pm

    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!!

    Reply
    • Allyson says

      July 7, 2015 at 7:25 pm

      That sounds amazing!!!

      Reply
  15. Morgan Brady says

    July 12, 2015 at 8:34 pm

    By far one of the best recipes I’ve found online- sooo Good!!!

    Reply
  16. Jess says

    July 14, 2015 at 11:06 am

    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?

    Reply
    • Allyson says

      July 14, 2015 at 11:19 am

      I haven’t tried it with ground ginger, but I think it would be fine. Just give a couple shakes 🙂

      Reply
      • Lucy Nunn says

        October 25, 2015 at 7:03 pm

        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. ?

        Reply
        • Allyson says

          October 29, 2015 at 2:41 pm

          I think with the fresh, the ginger really pops, but using dried is totally fine, and it sounds like yours turned out fabulous!

          Reply
  17. laurahugo says

    July 14, 2015 at 9:09 pm

    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!

    Reply
    • Allyson says

      July 14, 2015 at 9:33 pm

      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 🙂

      Reply
  18. charlie says

    July 22, 2015 at 6:53 pm

    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

    Reply
    • Allyson says

      July 23, 2015 at 3:02 pm

      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!

      Reply
  19. Heather B says

    July 28, 2015 at 7:34 pm

    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!!

    Reply
    • Allyson says

      July 28, 2015 at 9:31 pm

      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!

      Reply
  20. Daniela Dobson says

    August 2, 2015 at 9:14 pm

    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.

    Reply
    • Allyson says

      August 3, 2015 at 3:14 pm

      So happy you loved it! Lime wedges sound divine!

      Reply
  21. Annemarie says

    August 3, 2015 at 2:03 pm

    How many does this feed comfortably? I’m looking to feed 6 adults (3 of them are men….)

    Reply
    • Allyson says

      August 3, 2015 at 3:13 pm

      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!

      Reply
  22. jamie says

    August 8, 2015 at 9:22 pm

    Made it tonight! BIG hit with my kids…and a neighborhood kid

    Reply
    • Allyson says

      August 9, 2015 at 7:29 pm

      So happy to hear that!

      Reply
  23. DeeKaramel says

    September 14, 2015 at 8:53 pm

    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!

    Reply
  24. Max says

    September 17, 2015 at 3:43 pm

    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 🙂

    Reply
    • Allyson says

      September 17, 2015 at 4:32 pm

      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!

      Reply
      • Max says

        September 17, 2015 at 6:10 pm

        We are good now! I am not sure what was up, but I have the recipe. Thank you for you quick reply 🙂

        Reply
  25. Deborah p says

    September 18, 2015 at 6:07 pm

    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!

    Reply
  26. sarah says

    October 5, 2015 at 4:46 pm

    Do you think you could use Thai Basil instead of Cilantro? It is all I have in my herb garden right now…thoughts?

    Reply
    • Allyson says

      October 5, 2015 at 4:50 pm

      Yes, definitely!

      Reply
    • D says

      March 24, 2018 at 1:59 pm

      This is what I was hoping would be asked! Cilantro seems odd to me, but basil would be amazing!!

      Reply
      • Allyson says

        March 25, 2018 at 12:01 am

        Cilantro is where it’s at, but if you don’t like it, sub it out!

        Reply
  27. Liz says

    October 6, 2015 at 9:46 am

    This looks delicious! About how many does this recipe serve?

    Reply
    • Allyson says

      October 6, 2015 at 10:59 am

      4-5 depending on how much you eat!

      Reply
  28. Madison says

    October 12, 2015 at 9:24 pm

    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.

    Reply
    • Allyson says

      October 13, 2015 at 9:56 am

      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!

      Reply
  29. joan hutton says

    October 23, 2015 at 7:27 pm

    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!!

    Reply
    • Allyson says

      October 25, 2015 at 10:33 am

      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!

      Reply
  30. Emilee W. says

    October 26, 2015 at 11:06 pm

    This is the first asian noodle recipe I’ve made at home and actually liked! Thank you, thank you!

    Reply
    • Allyson says

      October 29, 2015 at 2:39 pm

      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!

      Reply
  31. Madison says

    November 2, 2015 at 5:09 pm

    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.

    Reply
  32. Brooke says

    December 12, 2015 at 2:32 pm

    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!!!

    Reply
    • Allyson says

      December 13, 2015 at 4:27 pm

      Thank you, Brooke! I am going to feature your comment on my Facebook Page! I am so happy y’all loved it!!!

      Reply
  33. Deborah Raymond says

    January 12, 2016 at 8:09 pm

    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.

    Reply
    • Allyson says

      January 13, 2016 at 1:09 pm

      SO happy ya’ll love it! It is spicy, so it’s definitely good to tone it down if you aren’t into HOT!

      Reply
  34. Lisa says

    January 16, 2016 at 9:09 pm

    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!

    Reply
    • Allyson says

      January 18, 2016 at 2:54 pm

      That sounds great! So glad you loved it!

      Reply
  35. Caroline says

    January 30, 2016 at 11:39 am


    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!

    Reply
    • Allyson says

      January 30, 2016 at 4:19 pm

      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!

      Reply
  36. Jaime says

    February 7, 2016 at 1:06 am


    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!

    Reply
    • Allyson says

      February 10, 2016 at 3:53 pm

      So happy you loved it! What a fun goal!

      Reply
  37. Cleo says

    February 23, 2016 at 12:29 pm

    Help. I want to add tofu. Do I fry it before hand?

    Reply
    • Allyson says

      February 24, 2016 at 8:45 pm

      I would! That way it will get nice and crispy!

      Reply
  38. Larissa says

    February 24, 2016 at 8:34 pm


    Omg, this was perfection, the leftovers were even better. New recipe for my dinner rotation. Thank you I will make extra sauce though. Yummy.

    Reply
    • Allyson says

      February 24, 2016 at 8:45 pm

      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!!

      Reply
  39. Harper says

    March 2, 2016 at 10:49 am


    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!

    Reply
    • Allyson says

      March 2, 2016 at 11:35 am

      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!

      Reply
  40. Cyn Stoltz says

    March 6, 2016 at 5:56 pm

    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.

    Reply
    • Allyson says

      March 6, 2016 at 9:22 pm

      So happy you loved it! I have been making it a lot lately too, and it never gets old! Thanks for sharing too!

      Reply
  41. Audrey says

    March 9, 2016 at 12:12 pm

    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.

    Reply
    • Allyson says

      March 10, 2016 at 2:59 pm

      YES YES YES! These are the comments I love to hear! So happy y’all loved it!

      Reply
  42. Rach's Recipes says

    March 12, 2016 at 5:29 am

    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!

    Reply
  43. Kristen says

    March 20, 2016 at 5:36 pm

    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!

    Reply
    • Allyson says

      March 20, 2016 at 8:30 pm

      You are SO welcome! Have you seen my ZOODLE take on it yet?! You would LOVE it!

      Reply
  44. Megan says

    March 22, 2016 at 1:31 pm

    How many calories are in one serving of this dish?

    Reply
    • Allyson says

      March 24, 2016 at 12:20 pm

      Not sure! I like to use an app like My Fitness Pal to calculate calories! They have an easy importer tool!

      Reply
  45. Carmie says

    March 29, 2016 at 8:06 am

    This was a wonderful dish. Any chance you can give me the nutritional breakdown.

    Thanks

    Reply
  46. jan says

    April 24, 2016 at 9:42 pm

    I wonder if I could use zuchinni noodles…..watching my carbs.

    Reply
    • Allyson says

      April 25, 2016 at 2:59 pm

      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/

      Reply
  47. Tracy says

    May 9, 2016 at 5:18 pm

    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!

    Reply
    • Allyson says

      May 12, 2016 at 4:41 pm

      Those sound like great additions!!! Glad you loved it!

      Reply
  48. Keri Dominguez says

    May 16, 2016 at 12:04 pm

    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!

    Reply
  49. Anna says

    May 19, 2016 at 8:36 pm

    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!

    Reply
    • Allyson says

      May 22, 2016 at 11:15 am

      This is so great to hear! I am going to share your comment on my facebook page!

      Reply
  50. mherrera697 says

    May 21, 2016 at 7:40 pm

    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!

    Reply
    • Allyson says

      May 22, 2016 at 11:15 am

      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!

      Reply
  51. Carol says

    June 8, 2016 at 8:08 pm

    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.

    Reply
    • Allyson says

      June 10, 2016 at 6:31 pm

      Sounds great! Thanks for sharing your sweet comments!

      Reply
  52. Mia says

    June 8, 2016 at 8:22 pm

    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 😊

    Reply
    • Allyson says

      June 10, 2016 at 6:30 pm

      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!

      Reply
  53. Naomi Hagen says

    July 20, 2016 at 10:21 pm

    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!

    Reply
    • Allyson says

      July 21, 2016 at 10:48 am

      Yay! I am so happy you loved it! I love how you can use whatever veggies too – it’s so versatile!

      Reply
  54. H Sanders says

    August 15, 2016 at 1:20 pm

    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.

    Reply
    • Allyson says

      August 22, 2016 at 11:07 am

      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 🙂

      Reply
  55. Gram says

    August 26, 2016 at 6:10 pm

    Egg is protein!

    Reply
  56. Lisa Rose says

    September 14, 2016 at 6:55 pm

    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!!

    Reply
    • Allyson says

      September 19, 2016 at 1:35 pm

      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!

      Reply
  57. Lisa Rose says

    September 14, 2016 at 6:57 pm

    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!

    Reply
  58. Shreen bains says

    September 19, 2016 at 7:52 pm

    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

    Reply
    • Allyson says

      September 23, 2016 at 9:19 pm

      That sounds amazing! Thanks so much for letting me know how they turned out – this is definitely a favorite!

      Reply
  59. Lara says

    October 17, 2016 at 8:12 pm

    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” 🙂

    Reply
    • Allyson says

      October 23, 2016 at 6:06 pm

      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!

      Reply
  60. Denise Fischer says

    October 24, 2016 at 2:56 pm


    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!

    Reply
    • Allyson says

      October 28, 2016 at 3:30 pm

      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!

      Reply
  61. Megan says

    December 6, 2016 at 3:27 pm

    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!

    Reply
    • Allyson says

      December 9, 2016 at 3:42 pm

      Well, how did you like it?! I was reading your whole comment waiting for how it turned out!

      Reply
      • Megan says

        December 9, 2016 at 6:06 pm

        It was fine, although, like I said, I plan on experimenting with it some more in the future!

        Reply
  62. Danni W. says

    February 6, 2017 at 7:12 pm


    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!

    Reply
    • Allyson says

      February 8, 2017 at 11:35 am

      The changes you made sound great!!! I am so happy you liked it as much as we do! cheers!

      Reply
  63. Hannah says

    March 21, 2017 at 8:14 pm


    This recipe was delicious! I added chicken and a hint of sesame oil. Would definitely make again!

    Reply
    • Allyson says

      March 22, 2017 at 11:36 am

      Oh yeah! Great suggestions!!

      Reply
  64. Carol A Klingensmith says

    March 30, 2017 at 8:45 pm


    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.

    Reply
  65. Sharon says

    April 17, 2017 at 3:02 pm

    Hi! How many servings does this make? And, what other vegetarian side dishes would you recommend? Thanks!

    Reply
  66. vegetable says

    May 12, 2017 at 5:14 am

    Thanks for this recipe I love the I will do this weekend. Thank you

    Reply
  67. Matthew White says

    May 28, 2017 at 5:45 pm


    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!

    Reply
    • Allyson says

      May 31, 2017 at 9:52 am

      That’s a great idea! I am going to add that to my to-do list! Thanks!

      Reply
  68. MEAL5 says

    June 8, 2017 at 2:57 am

    I like the taste of it, very special and delicious

    Reply
  69. Cindy Pierce says

    August 15, 2017 at 6:16 pm

    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!

    Reply
    • Allyson says

      August 16, 2017 at 9:31 am

      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!

      Reply
  70. Karl @ Healthy Kreation says

    August 30, 2017 at 2:01 pm

    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. 😉

    Reply
  71. Renee Boyle says

    September 3, 2017 at 8:29 pm


    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. 🙂

    Reply
    • Allyson says

      September 3, 2017 at 9:33 pm

      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!

      Reply
  72. Renee Boyle says

    September 4, 2017 at 12:18 am

    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.

    Reply
    • Allyson says

      September 5, 2017 at 8:39 am

      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.

      Reply
  73. Kimc says

    September 14, 2017 at 7:12 pm

    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:)

    Reply
    • Allyson says

      September 18, 2017 at 7:38 am

      You totally don’t need them! It is so good cold too, I hope you enjoy it!

      Reply
  74. Areesa says

    November 1, 2017 at 1:18 am


    This was very delicious will be making again! I added broccoli too.

    Reply
    • Allyson says

      November 1, 2017 at 4:10 pm

      Broccoli is a great addition! Glad you love it! Check out the Spicy Thai Zoodles to save on carbs, too!

      Reply
  75. Deb says

    January 7, 2018 at 9:22 pm


    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.

    Reply
  76. Kerttu says

    January 17, 2018 at 1:03 pm

    Would you recommend just linguini or would you think it would be as delicious with soba, udon or somen noodles? Thank you!

    Reply
    • Allyson says

      January 17, 2018 at 7:25 pm

      I think it would be great with all noodles, but I always do it with linguine because we always have it on hand!

      Reply
  77. Helene W. says

    January 26, 2018 at 7:08 am

    I love your site, your recipes and how easy it is to access and print. Great work! Thank you!

    Reply
  78. bridget carlson says

    February 4, 2018 at 10:06 am


    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!

    Reply
  79. Laura says

    February 7, 2018 at 12:14 pm


    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

    Reply
    • Allyson says

      February 8, 2018 at 8:43 am

      Ohhhh y’all like it spicy!!!! So happy it made your family recipe box!

      Reply
      • Mignon Dunsinger says

        February 19, 2018 at 9:53 pm


        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!

        Reply
        • Allyson says

          February 20, 2018 at 8:11 am

          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!

          Reply
  80. OMG Chocolate Desserts says

    March 9, 2018 at 6:16 am


    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!!

    Reply
    • Allyson says

      March 9, 2018 at 11:46 am

      It really is so tasty! Thanks for stopping by!

      Reply
  81. Sara says

    May 9, 2018 at 2:08 pm

    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?

    Reply
    • Allyson says

      May 9, 2018 at 9:03 pm

      I think it would be delicious!!!

      Reply
  82. Donnabella B says

    June 18, 2018 at 12:59 am


    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.

    Reply
    • Allyson says

      June 18, 2018 at 12:29 pm

      I am so glad y’all love it! We eat it all the time too!

      Reply
  83. tracy says

    July 11, 2018 at 8:09 pm


    OMG delish!
    I used zuchinni fresh out of my garden and had to use ground ginger. So good with thevpeanuts and onions .
    Awesome recipe.

    Reply
    • Allyson says

      July 11, 2018 at 9:23 pm

      So glad you loved this as much as we do! I am jealous of your garden!

      Reply
  84. Pat says

    July 13, 2018 at 10:57 am


    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!

    Reply
    • Allyson says

      July 16, 2018 at 8:44 am

      Isn’t it delicious! Next time double it so you can have left overs because it is also delicious cold the next day!

      Reply
  85. Jen says

    August 15, 2018 at 9:08 pm

    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.

    Reply
  86. Pam V. says

    October 26, 2018 at 1:55 am


    We had this for dinner last night. It was amazing. I used rice noodles. I also used double of the Siracha.

    Thankz

    Reply
    • Allyson says

      October 28, 2018 at 11:34 pm

      Thank you for letting everyone know! i am so happy you loved it!

      Reply
  87. Sue says

    November 8, 2018 at 9:11 pm


    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.

    Reply
    • Allyson says

      November 9, 2018 at 4:09 pm

      Broccoli is a great add!

      Reply
  88. kazy says

    January 24, 2019 at 10:35 pm


    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.

    Reply
  89. Jasmine says

    February 22, 2019 at 7:23 pm

    Are the eggs a necessity? I would love to try this recipe, but my significant other hates eggs.

    Reply
    • Allyson says

      February 25, 2019 at 10:43 am

      You can leave them out, but I bet he wouldn’t even notice them 🙂

      Reply
  90. Megan says

    March 30, 2019 at 8:12 pm

    May I ask why you use linguine rather than a traditional rice noodle? Thanks!

    Reply
    • Allyson says

      March 31, 2019 at 6:37 pm

      Because it works best for this one pot dish 🙂 If you use rice noodles you will need to adjust the recipe 🙂

      Reply
  91. Sherman Potter says

    May 5, 2019 at 2:26 am

    Thai people do not use chopsticks.

    Reply
  92. Leigh says

    June 8, 2019 at 7:17 pm


    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!

    Reply
    • Allyson says

      June 11, 2019 at 6:44 pm

      Sounds like some amazing adjustments! I am happy you loved it!

      Reply
  93. Chelsea says

    June 13, 2019 at 9:15 am


    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.

    Reply
  94. Serene says

    June 27, 2019 at 7:58 pm


    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.

    Reply
  95. Suzanne says

    July 12, 2019 at 4:56 pm

    This looks so good! It looks like it would make great leftovers for lunch the rest of the week!

    Reply
  96. Vanessa says

    July 12, 2019 at 4:56 pm

    Thanks for sharing! Do they keep long?

    Reply
    • Allyson says

      July 14, 2019 at 11:42 pm

      4-5 days in the fridge!

      Reply
  97. Ryan Baker says

    September 3, 2019 at 6:10 pm

    Super delicious! I swapped out the soy sauce for ponzu sauce to give it a little more of a citrus kick and it was really good! Than you for the recipe

    Reply
    • Allyson says

      September 4, 2019 at 11:18 am

      Oh yeah, good deal! Glad you loved it!

      Reply
  98. Judy says

    September 19, 2019 at 8:31 pm


    Great recipe and easy. I used my wok and changed the order of the directions a bit plus cooked the noodles earlier in the day so clean up was easy. My husband thought it was HOT but that didn’t stop him from having two big helpings!!

    Reply
    • Allyson says

      September 23, 2019 at 1:37 pm

      YUMMM!!!!

      Reply
  99. Madeline says

    October 30, 2019 at 8:11 pm

    This is a good base recipe, but I found it needed a lot added to it. The noodles were very dry the next day. I ended up sauteeing broccoli, peppers, and tempeh and adding the leftover noodles to the skillet and nearly doubling the sauce the next day. I also added fish sauce and sesame oil to the sauce to give more flavor.

    Reply
  100. Emmy Jordan says

    November 4, 2019 at 10:44 pm


    I just finished making this and thought it was amazing! I added a teaspoon of peanut butter, a few splashes of fish sauce, a dollop of This chili paste, one carrot slivered and a tablespoon of lime juice. Had Thai basil in the garden, used that in place of coriander. This is a new addition to our Meatless Mondays.

    Reply
    • Allyson says

      November 5, 2019 at 2:56 pm

      So happy that you loved it as much as we do! Sounds good with your changes, too!

      Reply
  101. laurie ness says

    December 2, 2019 at 5:10 pm


    Loved the recipe. I had left over noodles, which moved it along even more! I like the idea of making it “your own” with different ingredients. I only used one pot. To those who complained about dishes; don’t you have dishwashers? I don’t and it doesn’t take that long to wash a few dishes. Thank you for this recipe. It’s great!

    Reply
    • Allyson says

      December 2, 2019 at 11:51 pm

      Laurie…I LOVE YOU!!! “Don’t you have dishwashers” Classic. You’re the best. Happy holidays!

      Reply

Trackbacks

  1. Inspiration {plus links you’ll love} | ConfettiStyle says:
    June 6, 2015 at 7:37 am

    […] through Costco on food sample Saturday–it can be dangerous.  I recently came across this recipe and will definitely be making it in the coming days.  It looks so […]

    Reply
  2. Consistency | canadiannewlyweds says:
    June 23, 2015 at 6:43 pm

    […] dinner: Spicy Thai Noodles {slightly adapted}, I bought exactly the amount of peanuts we needed at Bulk Barn, no waste […]

    Reply
  3. Insane in the Melbrain! | Method to My Melness says:
    July 14, 2015 at 5:03 pm

    […] buying less meat and eating only vegetarian dishes on the weeknights. Personally, I enjoyed this One Pot Spicy Thai Noodle dish and these Easy Burrito […]

    Reply
  4. Recipe Roundup: Five easy & delicious dishes | by Kyla Grahamby Kyla Graham says:
    July 16, 2015 at 1:11 am

    […] One Pot Spicy Thai Noodles: I was kind of skeptical with how this one was going to turn out. So skeptical I didn’t do any taste tests while making it–I wanted to avoid any feeling of defeat in case it tasted gross before I finished cooking it. BUT, this recipe totally proved me wrong. It tastes like a meal you’d get at a Thai restaurant, foh-real. The only thing I would recommend is to cook your egg in a separate pot, preferably a pan? Just cause it sticks to the bottom of the pot and then it makes dishwashing a pain. […]

    Reply
  5. Friday Favorites - Key Ingredients says:
    July 17, 2015 at 6:09 am

    […] Spicy Thai Noodles  via Domestic […]

    Reply
  6. One Pot Spicy Thai Noodles – these are SO good and so easy to cook up. Vegetarian recipe but options for added protein too! | Find Your Best Stuff Here says:
    July 28, 2015 at 11:18 am

    […] One Pot Spicy Thai Noodles – these are SO good and so easy to cook up. Vegetarian recipe but o… […]

    Reply
  7. Starting Over | mindfulsavage says:
    August 12, 2015 at 11:34 am

    […] bit less salt, taste as I go, but definitely something to try again. Another tasty dish we had was one pot spicy thai noodles and who doesn’t love a one pot dish? This one I didn’t have any meat on hand for, but […]

    Reply
  8. Summer 2015 Goals Recap | The Kate Files says:
    August 12, 2015 at 6:45 pm

    […] 10. Spicy Thai Noodles […]

    Reply
  9. Dispatch from the Cavernous Interwebz | Goot Enough says:
    August 19, 2015 at 10:20 am

    […] for their service and their contribution to the best snackfood known to humankind: Cheetos. This one-pot Thai is ruling my life this month in the same way Hanson’s “Lucy” once owned my […]

    Reply
  10. 5 Thai Food Recipes | Don't Miss 5 says:
    September 6, 2015 at 3:48 pm

    […] Click for the recipe […]

    Reply
  11. Fitness Jumpstart for Runners: Week 3 says:
    September 7, 2015 at 11:19 am

    […] Spicy Thai Noodles from Domestic Superhero […]

    Reply
  12. Meals for the Week of 9/21 | Loiselle Living says:
    September 21, 2015 at 9:00 am

    […] bag to work, and can be eaten cold or heated in a microwave. This week we will try something new, One Pot Spicy Thai Noodles. The flavors in this dish sound delicious and according to the recipe it can be eaten warm or cold […]

    Reply
  13. Pinworthy Projects Link Party #68 says:
    September 22, 2015 at 11:10 pm

    […] One Pot Spicy Thai Noodles – this is the real deal folks…add this bad boy to your menu plan and thank me later… […]

    Reply
  14. Spicy Thai Noodles with Tofu says:
    September 24, 2015 at 7:31 pm

    […] Recipe slightly adapted from Domestic Super Hero Nutrition Information Serving size: ~1½ cups Calories: 396 Fat: 9.1 […]

    Reply
  15. 50 One Pot Meals Recipes says:
    October 15, 2015 at 8:02 am

    […] • One Pot Spicy Thai Noodles […]

    Reply
  16. Recipes for week of Oct. 26, 2015 | noob cooking says:
    October 29, 2015 at 9:59 pm

    […] One pot spicy Thai noodles from domesticsuperhero.com […]

    Reply
  17. Collection of my favorite healthy meals and the inspiration behind them. - One Pot Spicy Thai Noodles says:
    November 18, 2015 at 10:07 am

    […] Bon Appetit! Find the Recipe for This Meal on Domesticsuperhero.com […]

    Reply
  18. 10 Easy and Delicious One Pot Recipes You Need to Try | frugaledmontonmama.com says:
    November 24, 2015 at 2:32 pm

    […] One pot Spicy Thai Noodles Our suggestion: change up the linguine for rice noodles or something similar, it’s going to be quicker and you’re going to have a bit more of an authentic dish. […]

    Reply
  19. Spicy Shrimp Thai Noodles Recipe says:
    November 25, 2015 at 7:34 am

    […] This recipe is an adapted version of Domestic Superhero’s One Pot Spicy Thai Noodles.  […]

    Reply
  20. One Pot Thai Noodles | Island Bakes says:
    November 30, 2015 at 2:13 pm

    […] Source: Barely Adapted from Domestic Super Hero […]

    Reply
  21. 17 Healthy One Pot Meals - Frugality Gal says:
    December 3, 2015 at 6:03 am

    […] One Pot Spicy Thai Noodles by Domestic Superhero […]

    Reply
  22. 10 Budget-Friendly Recipe Ideas says:
    December 3, 2015 at 1:19 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  23. 29 Quick & Easy One Pot Meals says:
    December 13, 2015 at 10:31 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  24. Learning to Cook Again – Wheels Over Asia says:
    December 14, 2015 at 10:31 pm

    […] Spicy Thai Noodles […]

    Reply
  25. It’s the most terrible day of the year! | lipstick holistic says:
    January 4, 2016 at 4:35 am

    […] One Pot Spicy Thai Noodles– Vegetarian; to make gluten free use g-free pasta and liquid aminos, coconut aminos, or […]

    Reply
  26. Fulfilled Friday - Femme Fantastique says:
    January 8, 2016 at 2:59 pm

    […] feeling hungry, so these easy and delicious (and in theory, cheap) Spicy Thai Noodles made the […]

    Reply
  27. One Pot Meals to Make Dinnertime a Breeze! says:
    January 18, 2016 at 11:00 am

    […] Spicy One Pot Vegetarian Thai Noodles | Domestic Superhero […]

    Reply
  28. Favorite One Pot Meals - The Crafting Chicks says:
    January 22, 2016 at 7:10 am

    […] Spicy Thai Noodles from Domestic Superhero […]

    Reply
  29. #20 – Cook 300 Pinterest recipes. (January Edition) – The Why Not Experience says:
    February 4, 2016 at 10:14 pm

    […] Peas & Crayons Wondergrain Tacos from Wondergrain One Pot Spicy Thai Noodles from Domestic Superhero Beat the Cold Chunky Veg Soup from Butterfly Foodie Spicy Black Bean Burgers with Chipotle […]

    Reply
  30. 7 Meals to Try for Dinner This Week – Lose Weight Quick says:
    February 21, 2016 at 1:49 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  31. One Pot Spicy Thai Noodles | EasyRecipess says:
    February 24, 2016 at 3:33 pm

    […] Read full directions : https://domesticsuperhero.com […]

    Reply
  32. Easy Meal Plan Sunday #37 | Mandy's Recipe Box says:
    March 5, 2016 at 7:30 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  33. Easy Meal Plan #37 says:
    March 6, 2016 at 2:32 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  34. Easy Meal Plan #37 - The Gunny Sack says:
    March 6, 2016 at 8:00 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  35. Easy Meal Plan Sunday {Week 37} - A Dash of Sanity says:
    March 6, 2016 at 11:09 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  36. Easy Meal Plan #37 | High Heels and Grills says:
    March 6, 2016 at 11:22 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  37. Easy Meal Plan Sunday #37 — Buns In My Oven says:
    March 6, 2016 at 6:55 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  38. Food Highlights: Two – Megan-E-Pearson says:
    March 9, 2016 at 4:18 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  39. Summer 2015 Goals Recap | katefiles says:
    March 10, 2016 at 8:00 pm

    […] 10. Spicy Thai Noodles […]

    Reply
  40. Weekend Links / / Perfect Combinations – A Short Blonde says:
    March 11, 2016 at 5:38 pm

    […] One Pot Spicy Thai Noodles / / After eating this dinner Jordan proclaimed, “This is one of the best meals you’ve ever made.” Success! I swapped the linguine for rice noodles and mushrooms for broccoli. It’s all in the sauce so really you could use any combination of vegetables.  […]

    Reply
  41. One Pot Spicy Thai Noodles – Mountains, Music, and Merlot says:
    March 15, 2016 at 5:17 am

    […] Recipe here.  […]

    Reply
  42. 10 Quick & Easy One Pot Dinners | The Cool Mom says:
    March 16, 2016 at 6:53 pm

    […] 9. One Pot Spicy Thai Noodles – This is a vegan recipe, but you can always throw some protein in it. [Get the Recipe Here] […]

    Reply
  43. Food this Week – Loiselle Living says:
    March 21, 2016 at 11:31 am

    […] Spicy Thai Noodles with Chicken. I love this one pot meal. It is fast to put together and has some great spicy […]

    Reply
  44. Weekly Meal Plan {Week 35} - NY Foodie Family says:
    April 11, 2016 at 6:06 am

    […] – I made an adapted version of One Pot Spicy Thai Noodles from Domestic Superhero.  My kids love anything with Asian flavors and this was a hit.  They both […]

    Reply
  45. 20 one pot meals for everyone who hates washing up | UK magazine says:
    April 16, 2016 at 12:23 pm

    […] 11. Spicy Thai Noodles […]

    Reply
  46. 20 one pot meals for everyone who hates washing up | Global Times says:
    April 17, 2016 at 12:03 am

    […] 11. Spicy Thai Noodles […]

    Reply
  47. 20 single-pot meals for everyone who hates washing up | Global Times says:
    April 18, 2016 at 12:07 pm

    […] 11. Spicy Thai Noodles […]

    Reply
  48. 20 single-pot meals for everyone who hates washing up | UK magazine says:
    April 19, 2016 at 12:29 pm

    […] 11. Spicy Thai Noodles […]

    Reply
  49. One Pot Pasta | The Pantry Portfolio says:
    April 30, 2016 at 11:50 am

    […] these spicy thai […]

    Reply
  50. One Pot Spicy Pad Thai - Bakerette says:
    May 8, 2016 at 10:10 pm

    […] Nutrition Information Serving size: 535g Calories: 587 Fat: 34.2g Saturated fat: 6g Carbs: 47.5g Sugar: 12.2g Sodium: 2567mg Fiber: 5g Protein: 32.5g Cholesterol: 186mg 3.5.3208 Recipe inspired by Domestic Super Hero […]

    Reply
  51. Easy Meal Plan Sunday (Week 50) - Dinner at the Zoo says:
    June 5, 2016 at 3:26 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  52. Easy Meal Plan Sunday {Week 50} - A Dash of Sanity says:
    June 5, 2016 at 8:42 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  53. Easy Meal Plan Sunday #50 — Buns In My Oven says:
    June 5, 2016 at 8:55 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  54. 26 Vegetarian Recipes to Try – quilty joyjoy says:
    June 17, 2016 at 3:05 am

    […] Spicy Thai Noodles (recipe courtesy of Allyson of Domestic Superhero) […]

    Reply
  55. 10 Awesome One Pot One Shot Recipes for Busy Moms says:
    July 22, 2016 at 12:45 pm

    […] and delicious one skillet recipe is a sure shot show stopper at parties, lunch dates etc. Hop on to Domestic Super Hero for the steps to make this delicious […]

    Reply
  56. Meatless Mondays - Spicy Thai Noodles - The Domestic Dietitian says:
    August 1, 2016 at 11:56 pm

    […] used this One Pot Spicy Thai Noodles recipe I found on pinterest via Domestic Superhero’s website. This dish is so easy to make […]

    Reply
  57. One Pot Spicy Thai Noodles - Lil Moo Creations says:
    August 6, 2016 at 2:48 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  58. One Pot Spicy Thai Noodles – Nutritions says:
    August 6, 2016 at 9:07 am

    […] more About One Pot Spicy Thai Noodles […]

    Reply
  59. Spicy Thai Noodles With Zucchini and Mushroom | Our Home And Garden Scrapbook says:
    August 8, 2016 at 8:36 pm

    […] Recipe here. […]

    Reply
  60. One Pot Pasta Recipes for Busy Families - landeelu.com says:
    September 23, 2016 at 5:00 am

    […] One Pot Spicy Thai Noodles Recipe | Domestic Superhero […]

    Reply
  61. How to eat well on $90 a week or $360 Canadian a month – La Femme Ottawa says:
    December 27, 2016 at 6:58 pm

    […] https://domesticsuperhero.com/one-pot-spicy-thai-noodles/ […]

    Reply
  62. January Monthly Meal Plan | The Kolb Corner says:
    January 2, 2017 at 5:01 am

    […] Thursday–Spicy Thai noodles […]

    Reply
  63. 100 Cheap & Easy One Pot Dinners - Prudent Penny Pincher says:
    January 12, 2017 at 6:38 pm

    […] One Pot Spicy Thai Noodles from Domestic Superhero […]

    Reply
  64. Day 6 and 7…2 dinners and a chocolate chip cookie! – Bizzy in the Kitchen says:
    March 15, 2017 at 7:55 pm

    […] https://domesticsuperhero.com/one-pot-spicy-thai-noodles/ […]

    Reply
  65. Spicy Basil Chicken {One Pot } - Domestic Superhero says:
    March 24, 2017 at 10:48 am

    […] my One Pot Spicy Thai Noodles or Spicy Thai Zoodles, and add the chicken in with the recipe – so […]

    Reply
  66. One Pot Spicy Thai Noodles - Blogger Bests says:
    April 28, 2017 at 12:19 pm

    […] Be sure to click over to Domestic Superhero to read more about these One Pot Spicy Thai Noodles! […]

    Reply
  67. 10 of the Best Clean Eating Crockpot Recipes (that Kids love!) - Clean Eating with kids says:
    April 29, 2017 at 12:15 am

    […] Spicy Thai Noodles. This recipe has been shared over a million times on Pinterest and there is a reason for it. It’s damn delicious! Stick to the recipe – it’s perfect. Except for the hot sauce, I tone it down for my smaller kids. […]

    Reply
  68. Easy Meal Plan Sunday {Week 97} - Julie's Eats & Treats says:
    May 7, 2017 at 2:01 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  69. Grilled Chicken Fresco Tacos - Easy Meal Plan Sunday {Week 3} | Kitchen Meets Girl says:
    May 7, 2017 at 9:06 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  70. Easy Meal Plan Sunday (week 97) | Countryside Cravings says:
    May 7, 2017 at 9:10 am

    […] One Pot Spicy Thai Noodles […]

    Reply
  71. Easy Meal Plan Sunday #97 | Mandy's Recipe Box says:
    May 7, 2017 at 12:35 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  72. Easy Meal Plan Menu - Week 3 - No. 2 Pencil says:
    May 7, 2017 at 7:06 pm

    […] One Pot Spicy Thai Noodles […]

    Reply
  73. July 9-14, 2017 – Ritzo House says:
    July 9, 2017 at 5:30 pm

    […] Spicy Thai Noodles (sub shelled edamame for eggs) with frozen stir fry mix vegetables […]

    Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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