One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!
These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too. They come together super quickly and are SO good. This is the perfect easy weeknight dinner! With over a million pins and 300+ positive comments, you will LOVE this recipe!
Can I add meat to this dish? YES!
- Shrimp, chicken or tofu would all be a great addition to this vegetarian dish.
- Alternatively, make these Spicy Thai Chicken Tenders on the side for an even more poppin' meal!
- Cook these delicious Air Fryer Asian Chicken Wings or this Air Fryer Sesame Chicken to serve on the side!
- Another great thing about this dish, is that you can really use any veggies you have on hand. Mushrooms and zucchini were great, but carrots, peppers, onions, and squash would all be delicious.
Can I reduce the carbs in this recipe? YES!
- Make with ZOODLES instead of noodles (recipe here)
- Make as a stuffed Spaghetti Squash!
Speaking of One Pot dishes, you HAVE to get yourself a skillet/pot like the one I have – it’s amazing. No longer do I have to use a HUGE pot, and then worry about washing it, nor do I have to squeeze everything into my shallow sided skillet and have the sauce bubble over – this high side skillet is seriously made for these one pot pasta dishes.
The cleanup is a breeze too – you can toss it in the dishwasher, but I really prefer to hand wash because it takes 15 seconds max, and then it doesn’t cramp up my dishwasher!
Tools used in making One Pot Spicy Thai Noodles:
- Sriracha Sauce is a MUST! You cannot get the heat you need without sriracha. Store brand or brand name, it doesn’t matter- but do NOT skip it!
- A Colander is a must for straining out your noodles. I recommend leaving the noodles in the colander while you cook up the rest of the dish.
- Using a High Sided Skillet is going to make your life SO much easier. You will love this skillet and it can handle pretty much any one pot meal!
- Of course if you want an authentic feel, you should eat up with Chopsticks! Get yourself some reusable chopsticks so you don’t have to waste them with only one use!
If you like ONE POT recipes as much as I do, check out these others:
- Spicy Basil Chicken {One Pot }
- One Skillet Lemon Artichoke Chicken
- One Pot Cheesy Pumpkin Pasta
- One Pot Spicy Thai Zoodles
- Quinoa Fried Rice (One Pot)
- Hamburger Casserole (one skillet)
- Mexican Baked Eggs (One Skillet)
One Pot Spicy Thai Noodles are SO good and easy to cook up. This is a vegetarian recipe, but there are options for added protein too!
- 1 pound linguine
- 2 TBS olive oil , divided
- 2 large eggs , lightly beaten
- ½ teaspoon crushed red pepper flakes
- 1 zucchini , cut in half vertically, then sliced in half circles
- 8 ounces mushroom , chopped
- 3 cloves garlic , minced
- 2 TBS brown sugar
- ⅓ cup low sodium soy sauce
- 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
- 2 inches fresh ginger , grated
- 1 handful fresh cilantro , chopped
- 4 green onions , chopped
- ¼ cup peanuts , chopped
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In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
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In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
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Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
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Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
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Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
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Serve immediately.
Recipe Video
Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.
First posted in 2016. Updated in 2021.
Julie
I’ve made this many times one of my husband’s favorites. I usually add shrimp and the leftovers are great!
Allyson
I am so happy to hear that! I love it with shrimp too!
Carrie Wright
I have made this and added cabbage and zucchini, it’s amazing
Carrie Wright
I love this dish! So versatile, I add cabbage, and broccoli
Dan Michelson
This was excellent! I broke up the mushrooms into small pieces and cut the zucchini in little pieces as well - seemed to mix in better. I may toss in a splash of lime juice next time, just to enhance the "Thai" concept, but it was delicious just as is!
Allyson
Sounds great, Dan! Thanks for your comment!