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Spicy Thai Noodles

14 Dec

I love spicy foods almost as much as I love sushi. I pinned this recipe about two weeks ago on Pinterest and I have already made it twice this week. The first time it was too spicy, but I really think I nailed it the second time around. I made a few changes, including adding ginger and more vegetables, but feel free to make your own substitutions.

Or, see my updated recipe here!!

Ingredients:

  • 8 ounces rice noodles (or whole wheat linguine)
  • 1/4 cup red pepper flakes
  • 2 tbsp cold water
  • 2 tbsp hot vegetable oil
  • 6 tbsp soy sauce
  • 6 tbsp brown sugar
  • 1 tbsp grated ginger
  • 1/2 cup both chopped cilantro and green onion
  • 1/2 cup grated carrot
  • 1 head broccoli, florets only

Directions:

1. Stir 2 tablespoons of cold water into the crushed red pepper flakes. Pour 2 tablespoons of hot vegetable oil into red pepper mixture slowly. Set aside 1 tablespoon and save the rest for another use.

2. Whisk together the 1 tablespoon pepper oil, soy sauce, sugar, and ginger in a bowl until sugar is mostly dissolved.

3. Boil rice noodles for 6-8 minutes and toss in broccoli florets in the last two minutes. Drain, return to pan, and stir in sauce. Toss in chopped cilantro, green onion, and carrot. Heat on low until entire combination is warm and sauce is absorbed. Sprinkle sesame seeds and extra cilantro on top.

Spicy Thai Noodles

Edit: later made with rice noodle sheets. I still love this recipe!
Spicy Thai Noodles

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12 Responses to “Spicy Thai Noodles”

  1. DStone December 14, 2012 at 4:00 pm #

    Nice pic!

  2. foods for the soul December 14, 2012 at 6:45 pm #

    Gorgeous photo! My mouth is watering, and it isn’t even close to dinner time yet!

  3. Vegan Flavorista January 4, 2013 at 8:22 pm #

    This looks so yummy! I am always looking for noodle recipes. I can’t wait to try it!

    • avocadosandales January 4, 2013 at 8:25 pm #

      This is one of my favorite easy recipes! I’m really happy I found it. Let me know how it goes for you!

  4. ArizonaBorn May 10, 2014 at 8:12 am #

    Reblogged this on ArizonaBorn Sprouting New Life and commented:
    I love this dish and am glad to add the recipe to my repertoire.

  5. Cassie September 22, 2014 at 5:12 pm #

    Looks great. One question: why heat 1/2 cup oil when you only need 2 tbsp?

    • avocadosandales September 25, 2014 at 11:15 am #

      I just heat 1/2 cup so I can see the lines to know it’s warmed thoroughly, but not hot enough to burn the chili flakes. It’s not essential, but I’ve ruined a few batches of this spicy chili oil by letting it get too hot.

  6. avocadosandales May 16, 2015 at 2:15 pm #

    I’m sorry you’re confused! Is there anything I can help you understand?

  7. Amanda January 27, 2016 at 6:48 pm #

    This recipe could be more clear.. I thought you meant like hot chili oil not actual hot as in temperature oil, also it says “stir in the sauce” but you didn’t clarify which sauce, was it the soy sauce/sugar mixture or the remainder of the red pepper mixture or both?? Confused

    • avocadosandales January 27, 2016 at 6:52 pm #

      Hot chili oil would have been specified: it means heated vegetable oil. In the first step it says to save the rest of the chili oil for later, and then the second step is making the sauce. This is the sauce to use on the noodles and vegetables.

      • Amanda January 28, 2016 at 2:20 pm #

        after you make the water/oil/pepper flakes mixture you take 1 tablespoon out and “save the rest for later” you then take that 1 tablespoon and add it to the next sauce mixture (sugar, soy sauce etc) at no point does it say to mix the two mixtures together so when you say “stir in sauce” are you talking about the sugar/soy sauce mixture or the water/oil/red pepper remainder..

      • avocadosandales January 28, 2016 at 2:26 pm #

        Yes, you save the rest of the chili oil sauce in the fridge for a later dish (the recipe makes extra.) Then you stir in that one tablespoon into the soy sauce sugar mixture and that’s the sauce for the noodles.

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