20 Minute Spicy Thai Noodles

Deliciously spicy with hints of sweetness, these thai noodles are an amazing addition to your dinner table. Try them tonight!

If you’re looking to spice up your weeknight dinner routine, you have to try these spicy Thai noodles!  This recipe uses regular, everyday ingredients and transforms them into a spicy dish you’re sure to love!

Spicy Thai Noodles | Ready in just 20 minutes, these spicy Thai noodles are made with everyday ingredients and insanely flavorful!  This recipe is vegetarian, but optional protein additions mentioned in post! | The Chunky Chef | #easyrecipe #thai #noodles #weeknightdinner #vegetarian

Most of the things I make are for the family, for dinner… but occasionally I make something just for my husband, for his lunches at work.  These Spicy Thai Noodles are a great example 🙂  They are waaaaay too spicy for the family, but perfect for him.  These noodles are very simple to make but pack a huge flavor punch!

Anything spicy is right up my husband’s alley, but he actually found these on Pinterest and I adapted the recipe to his tastes.  And of course, I want to share it with all of you 😀

Straining oil for Thai noodles

One of the best things about these noodles is that they use regular pasta.  No special noodles to search for in the grocery store, just plain ol’ linguine, fettuccine, or spaghetti.  Awesome right?  It also uses ingredients you may already have in your pantry and refrigerator!


  • Know what heat level you can handle!  There’s a big range of red pepper listed in the recipe, because I wanted you to be able to customize this to your tastes.  Be warned, using 1 – 1 1/2 Tbsp will make this reallllly spicy!
  • These Thai noodles can be served hot, at room temperature or cold, so they’re totally versatile.
  • Garnish!  Usually garnishes are optional and sort of a take it or leave it situation… for this recipe they really elevate the flavors and make it taste even better, so try them if you can.
  • Any long pasta will work here.  I used linguine because that’s what I had, but spaghetti, fettuccine, angel hair, etc would work.

Spicy Thai noodles in bowl


This dish is naturally vegetarian, but yes, protein can definitely be added!  Here are my favorites:

  • Chicken – sliced into strips
  • Pork – sliced into strips
  • Shrimp
  • Tofu – the baked method described HERE is our favorite!

Spicy Thai Noodles | Ready in just 20 minutes, these spicy Thai noodles are made with everyday ingredients and insanely flavorful!  This recipe is vegetarian, but optional protein additions mentioned in post! | The Chunky Chef | #easyrecipe #thai #noodles #weeknightdinner #vegetarian

The next time you’re looking for something incredibly bold and flavorful to liven up your weeknight dinner routine, look no further than these spicy Thai noodles!!

Getting hungry yet? 😉

Spicy Thai Noodles | Ready in just 20 minutes, these spicy Thai noodles are made with everyday ingredients and insanely flavorful!  This recipe is vegetarian, but optional protein additions mentioned in post! | The Chunky Chef | #easyrecipe #thai #noodles #weeknightdinner #vegetarian

Recipe adapted from A Small Snippet 🙂

Recipe originally published in December 2014, but has been updated with new photos and clearer instructions.




Spicy Thai Noodles

Deliciously spicy with hints of sweetness, these noodles are an amazing addition to your dinner table
4.85 from 26 votes
Print Pin comment
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6 servings
Calories: 366
Recipe Author The Chunky Chef


  • 1 lb linguine pasta (or fettuccine spaghetti, etc)
  • 1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
  • 2 Tbsp vegetable oil
  • 1/3 - 1/2 cup toasted sesame oil
  • 1 1/2 tsp chili paste
  • 6 Tbsp soy sauce
  • 6 Tbsp honey
  • Scallions carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish


  • Chop garnishes and set aside.
  • Boil pasta, drain.
  • While pasta is boiling, heat oils in a large skillet with red pepper flakes.  
  • Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
  • Toss pasta in the skillet with the sauce.
  • Can be served hot, room temperature or cold.  Top with garnishes and enjoy!


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Spicy Thai Noodles | Ready in just 20 minutes, these spicy Thai noodles are made with everyday ingredients and insanely flavorful!  This recipe is vegetarian, but optional protein additions mentioned in post! | The Chunky Chef | #easyrecipe #thai #noodles #weeknightdinner #vegetarian

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101 comments on “20 Minute Spicy Thai Noodles”

  1. What type of peanutsare best? Roasted? Salted? Cocktail? Spanish?

  2. Loved it! Making a double batch for a party tomorrow…. I can attest “ do not use a heavy hand with the hot pepper flakes”….. very hot.

  3. Came out delicious! I improvised this recipe along with minor changes to accommodate personal preference. I used cashew butter and chopped cashews since it was what i had. To reduce sodium I put in 4 tbsp of soy sauce and I don’t use Siracha. so substitute a little Trader Joe’s jalepeno hot sauce. I read someone’s comment on the sauce being thick, so I added 1/8 cup nut butter, extra tsp rice vinegar and sesame oil. After tasting the sauce it was missing something, so I added 2 tsp ginger paste and voila! gave it the authentic Thai flavour. Consistency of sauce came out perfect. I added matchstick zucchini for more veggies which increased prep time but not by much, This is an easy recipe with simple ingredients that you can tweak however you like. It’s a keeper.

  4. This was delicious and the hubby liked it too. I used egg noodles and left the red pepper flakes in the oil for just the right level of spicy for us. Will definitely be making this again. 

  5. Hi! I was just wondering, if i want to make it for 2 do i just third everything if not can you send another recipe of this but for 2? Thxxx

  6. Delicious!  I made it with 1 1/2 T of chili flake and it was a bit spicy for my 9 year old but the 13 year old devoured 3 bowls of it!  This goes in the regular rotation!  Thank you!!!

  7. Wow! These are delicious!! I just added 2 tsp of red pepper flakes and skipped the straining part. Perfect!! Husband said he could eat these every week. I added leftover smoked chicken thighs and beef ribs! Woo hoo and so easy.

  8. Easy, no fuss, and delicious! 

  9. Yum! I am terrible at making Asian dishes but this one turned out great! I used 1/2 tbsp red pepper and 1 1/2 tsp chili paste. For my preferred heat level I wouldn’t use more than that, this turned out quite spicy. Overall delicious and super easy. I will be making this again! 

  10. Do you have to strain the chili flakes out? Can we keep them in for a little extra heat? Can’t wait to try this!

  11. Tried this tonight. Fabulous. Did a big batch with half by the recipe and half filled with things from the fridge; red pepper, yellow and orange pepper, crimini mushrooms. Toppings included green onion, cilantro, thai basil, avocado (one at its limit of freshness), lime wedges of course, and side of grilled baby bok choy. Basic process of oils and sauces is beautiful for all vegetables and meats. Homerun.

  12. Your dishes look like they TASTE good, so I will follow your cooking preparations – and
    hope my Spicy Thai Noodles turns out close lol

  13. Nice! I put in a couple tablespoons of peanut butter too after tasting it. So good! 

  14. When it says sesame oil are you using the toasted kind or just regular sesame oil?

  15. Good recipe! I served it with regular spaghetti and some frozen stir fry vegetables. I only used 1 tsp of pepper flakes and it still had a good amount of heat. Next time I’m going to do things differently by pouring out some of the sauce mix before adding the spaghetti to try to get crispier noodles, and then topping with more sauce.

  16. Looks yummy! Hope to try it soon. Which brand(s) of sesame oil do you like? They are not all pure.

  17. I am such an idiot. I made this and loved it (vegan so used brown rice syrup instead of honey) and I thought it wasn’t spicy at all. THEN I read the recipe again just today and it says 1-1/2 TABLESPOONS of chilli flakes which I read as teaspoonsful. Since I made it, I’ve made a few other things – I cook industrial batches which means I can just reheat rather than think of something else – but I’m jonesing for these noodles. Really interesting and very different taste and I’m addicted to sesame oil. Long story short and to sum up, Monica read the recipe more closely and THANK YOU for sharing this one. I love it.

  18. Just made this for dinner tonight. It was delicious!

  19. Very good whole family enjoyed this recipe.

  20. I made this tonight with just the 1/2 tablespoon of pepper flakes and it was just the right amount of heat for me and my family. I added strips of cooked boneless chicken thighs and it was very delicious. I used cashews instead of peanuts for garnish as one of my sons is allergic to peanuts. Turned out great!

  21. Made it tonight very easy and tasty. I will be making this again and again. Thanks for the delicious recipe. Modify with what you have, I added some fish sauce and a Tbsp. of hoisin & veggies (red onion, carrots, broccoli) from skillet. Put chopped peanuts in oil last for 2 mins. Most items in pantry so easy to adjust and make. Great meatless meal.

  22. This recipe is delicious! I added a few twists and it came out even better. If you want to add tofu try grating lemon grass and pan frying the tofu in the lemongrass and sesame or peanut oil. I also found the carrots taste delicious caramelized.

  23. Why do you have to strain the red pepper flakes out?

    • It would be REALLY spicy if you left them in… they’re just there to infuse the oil with the red pepper flavor.

    • I didn’t have a strainer with holes small enough where the pepper flakes wouldn’t go through so I just left the flakes in and it was fine that way. It was spicy but not overly spicy. It was the perfect amount for me so don’t be afraid to leave them in there if you don’t have a strainer or don’t feel like straining it. I guess this also depends on your level of spiciness tolerance though.

  24. Delish!  Added oven baked broccoli, stir fried pea pods and carrot slivers!  

  25. I’ve made this twice now but without the chili paste simply because I didn’t have any. Sounds weird but I just love the red pepper seasoned sesame oil with the soy sauce and honey, and I only add shaved carrots and green onions and a little salt and it’s fab. My picky fiance likes it too.

  26. Has anyone made this with zucchini noodles? If so, did it turn out ok? Trying to eat low carb.

  27. Thanks for sharing! Will try this tomorrow.

  28. Not sure if someone asked already but the Chili paste, 
    Is that what it’s called , I know I always see garlic chili paste? And then there’s green Thai chili paste , red Thai chili paste… just wanted to make sure I yes the time right one at the store

  29. I have never seen sesame oil measured in cups. My bottle is 5 oz so this would be more than a bottle of oil. Is that right?

  30. This recipe was fantastic! I added chicken and sliced carrots. I couldn’t find a chilli paste so used siraccha instead. It turned out amazing and it’s so simple to make! My husband loves spicy food so he was a huge fan. Thanks! 

  31. If I wanted to add chicken, what would I season the chicken with?

  32. Made this… my wife and I loved it…
    Also used onions to fry, so had to change sequence a little bit to accomodate but overall same recipe. Came out really really well in taste. Will try to perfect it next time to achieve the shape as good as in your pictures (mine wasnt too reddish!!) and cut down oil. Thanks for the gr8 and simple recipe.

  33. Tried it! My whole family loved it. Thanks for the recipe.

  34. What kind of chili paste do you use? Thank you!

  35. This dish is fabulous – Thank you for sharing the recipe! We paired with a spicy Thai shrimp … And really enjoyed the entire meal …. Highly recommend – Thanks again!

  36. Absolutely, wonderful. I added the maximum amount of red pepper flakes because I like spicy but I may have to call the Fire Department shortly as I’m pretty confident there is fire coming out of my ears. SO good. I cannot wait to make again. You have a new loyal fan.

  37. Can I find this item in the store

  38. I made this yesterday. It was delicious. I sautéed carrot, pea pods and shrimp to add to the noodles. I followed this rest of the recipe as written.. Definately a keeper

  39. Wow! This looks really delicious. I can totally relate since I am the only one who loves spicy food at home. I guess I would making one for myself. So excited to try this soon. Thank you for sharing the recipe.

  40. A delicious spicy dish! My husband will love it!

  41. YESSS! Thai food is my weakness!

  42. Love that this takes such a short time to make because I’m ditching my dinner plans and making this instead! Yum!

  43. Such a gorgeous plate of noodles! The garnish is like the bow on top!

  44. As always I love your Tips and Tricks section. Really love that I can customize the level of heat!

  45. Pingback: 20 Minute Spicy Thai Noodles — The Chunky Chef | My Meals are on Wheels

  46. Oh this was GREAT! I made it today for dinner and it was DELICIOUS! I cut back on the crushed red pepper as you suggested, only using ½ of a tbsp. I added cooked shrimp and snow peas! Amazing, this will be in my favorite recipe list. I gave my mom a bowl and she asked which restaurant I picked it up from.SCORE!
    Thanks so much for sharing with us!

  47. I love anything Thai! This looks and sounds delicious, and I am 100% sure this will become a staple for dinner!! YUM!

  48. OOH, I need to remember scallions my next trip to the store! Yum!

  49. I love this- I’ve made a similar dish with soba noodles- and tons of bok choy! Delicious!!

  50. This is a great combination of flavors. I make something similar with a spicy peanut sauce over buckwheat noodles. Thanks for sharing this with us at Let’s Get Real Link Party

  51. Your Spicy Thai Noodles look wonderful! Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

  52. I love Thai food and this looks so good!

  53. Wow. Do these ever look good! I try to “wing it” with some noodles earlier this week and was somewhat disappointed. I think I can do better next time with this noodle recipe. 🙂

  54. Mmm! This is my kind of meal! Bookmarking this moment! 😀

  55. Looks delicious! Making me hungry!!

  56. I love Thai and the noodles look delish Happy FF!

  57. Oh my, these look delicious! I’m a big wimp when it comes to spicy stuff, but I love it so I normally power through with massive glasses of water by my side (I know milk is what you’re supposed to drink to combat spicy, but that would fill me up to much!). It’s so sweet of you to make something especially for your husbands lunch, he’s very lucky!

    Thanks so much for sharing this recipe with us at Fiesta Friday, I’m definitely going to be bookmarking it. Have a great weekend x

    • Thank you so much!!!! I’ve been trying to try spicier and spicier foods, and I’m enjoying it! These are definitely hot, but they get hotter as you eat them, so your big glass of water method will work for sure 😀 You’re welcome, I love Fiesta Friday! I hope you love these when you try them 🙂

  58. Pingback: Fiesta Friday #45 | The Novice Gardener

  59. Those look wonderful! I’ll definitely be trying it! Thanks so much for sharing with us at Foodie Fridays! Pinning and sharing!

  60. These look delicious. Spicy noodles are one of my favorite foods!

  61. Looks fabulous! Sounds like great flavors… I appreciate the bit of sweet honey to balance out the heat of the chili paste! Love your idea (above) to add chicken… would make a hearty, one bowl meal. 🙂

  62. This sounds so delicious and would be great as a side or main dish!