One Pot Spicy Thai Noodles
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
One Pot Spicy Thai Noodles
Description
This recipe uses linguine cooked in salted boiling water, then mixed back into a pan with sautéed vegetables including zucchini and mushrooms, which provide a tender yet slightly crisp texture. Fresh garlic adds aroma, while a sauce combining soy sauce, brown sugar, sriracha, and grated ginger balances salty, sweet, and spicy notes. Eggs are scrambled separately with red pepper flakes and stirred in to add protein and a soft texture.
The dish is garnished with fresh cilantro, chopped green onions, and peanuts that contribute freshness and crunch, complementing the spicy, savory noodles. Because it can be served warm or cold, this recipe is flexible for different meal contexts and tastes. Optionally, additional proteins like shrimp can be added for variety.
Serving immediately preserves the texture and flavor balance, but the dish also works well as leftovers. Cooking the added protein separately before combining prevents overcooking and maintains ingredient integrity.
Ingredients
- 1 pound linguine
- 2 TBS olive oil , divided
- 2 egg lightly beaten, large
- ½ teaspoon red pepper flakes crushed
- 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 soy sauce low sodium
- 1.5 TBS sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
- 2 inches ginger grated, fresh
- 1 cilantro chopped, handful, fresh
- 4 green onions , chopped
- ¼ cup peanuts , chopped
Notes
- Serve hot or cold according to preference; both options work well.
- If adding protein such as shrimp, cook it separately after scrambling the eggs and add towards the end when cooking vegetables.
- Adjust sriracha amount to control spice level based on taste.
- First published in 2016 and updated in 2021.
User Reviews
Overall Rating
5
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