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Spicy Thai Noodles 2

3 Oct

This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
Spicy Thai Noodles

I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.

Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic. Spicy Thai Noodles

Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.

Ingredients:

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

Directions:

1. Stir 2 teaspons of cold water into the crushed red pepper flakes. Pour 2 teaspoons of hot vegetable oil into red pepper mixture slowly.

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

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 basil, green onion, and carrot. Heat on low until entire combination is warm and sauce is absorbed. Sprinkle sesame seeds and extra green onion on top.
Spicy Thai Noodles

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8 Responses to “Spicy Thai Noodles 2”

  1. AppetiteDeluxe October 4, 2015 at 5:06 am #

    Omg this looks amazingly good

  2. katherinefaulk October 5, 2015 at 1:02 pm #

    This sounds delicious! We’ve been (slowly) breaking into Thai cuisine at home. 🙂

    • avocadosandales October 5, 2015 at 3:42 pm #

      This would be a great first dish to try! I love Thai curry too!

  3. Paula November 8, 2015 at 3:27 pm #

    Made this last night and it was awesome. Just added a bit less pepper, didn’t want it too spicy. Leftovers tasted even better today after flavors had time to come together

  4. Britton December 20, 2015 at 3:07 pm #

    Is vegetable oil essential to the outcome of this, or could you use sesame oil or another kind of oil that can be heated? I don’t ever use vegetable oil, so I don’t have any but I have sesame and sunflower!

    • avocadosandales December 20, 2015 at 3:24 pm #

      Sunflower would work perfectly! Any neutral oil should work as long as it can withstand higher heats.

  5. Joy April 13, 2016 at 2:04 pm #

    Made this for my family last night. It was way too spicy for us. Has incredible flavor though. Will definitely make it again but with less peppers.

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    […] are not common in our weekly menu, but I really enjoy recipes like this that are one pan-dishes. The less dishes I have to […]

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