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Home / Cuisines / Asian

20 Minute Spicy Thai Noodles

4.61
/5
20 minutes minutes
293 Comments
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By: The Chunky Chefpublished: 01/17/2018

This post may contain affiliate links. Please read my disclosure policy.


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!

TIPS AND TRICKS FOR MAKING SPICY THAI NOODLES:

  • 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

WHAT PROTEIN COULD I ADD?

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.


WANT TO TRY THESE SPICY THAI NOODLES?

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Spicy Thai Noodles

4.61 from 187 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Calories: 366
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
Deliciously spicy with hints of sweetness, these noodles are an amazing addition to your dinner table

Ingredients

  • 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

Instructions

  • 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!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.61 from 187 votes (49 ratings without comment)

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Recipe Rating




  1. MamaLlama says

    Posted on 6/20 at 7:23 pm

    This was amazing. We ate the leftovers cold and that was incredible we with grilled chicken. This will be a regular in our house.

    Reply
  2. Ari B says

    Posted on 6/13 at 9:30 pm

    I made this tonight as a meatless meal and added extra veggies. It was absolutely fantastic! I wish I could post pictures because it looked and tasted so good.

    Thanks for the inspiration!

    Reply
  3. Lena says

    Posted on 5/28 at 2:13 pm

    this recipe is DELICIOUS. its sweet and spicy and the crunch of the onions is just 💋. its pretty easy to make. i highly recommend.

    Reply
  4. Ragnar says

    Posted on 5/27 at 7:50 pm

    My wife is a long covid patient for about 2 years now. I do virtually all of the cooking. Had to try this one out. Both my wife and daughter loved it, as did I. I’ve been told that this recipe is a keeper. Thanks

    Reply
  5. Jean J says

    Posted on 5/24 at 9:41 pm

    Love this recipe. Its easy to make. I often choose to double the protein and veggies and leave the noodles out completely or exchange for rice. I know that doesn’t make for spicy noodles when it lacks noodles, but I enjoy my veggies! Peanuts are a game changer as a topping. I have frozen the sauce and it turned out great. It’s ideal to take for lunch because its delicious cold.

    Reply
  6. Jean says

    Posted on 5/23 at 12:26 pm

    I made for vacation, it was great.

    Reply
  7. Sharon says

    Posted on 5/1 at 9:45 pm

    The best and easy pasta dish to make for a crowd!

    Reply
  8. Susan says

    Posted on 4/18 at 8:33 pm

    Really good!! but makes more sauce than just me needed can it be frozen ir how long will it keep in the fridge?

    Reply
    • The Chunky Chef says

      Posted on 4/18 at 9:27 pm

      Glad you enjoyed it! I haven’t tested freezing this sauce, but I think it should freeze well 🙂

      Reply
  9. Kathy says

    Posted on 4/7 at 6:06 pm

    These noodles are so addicting and your recipe is very easy to make. Thank you so much for sharing.

    Reply
  10. Diane Barter says

    Posted on 4/7 at 5:34 pm

    Love this recipe have made it many times now. It is in my favorite list. Thank you.

    Reply
  11. Jennifer Fish says

    Posted on 3/31 at 1:45 pm

    Great recipe! Used Barilla Protein + spaghetti, and wanted to incorporate shrimp. Made the sauce, (I added minced garlic to it) and thawed out some large shrimp and used part of the sauce to marinate the shrimp. Made the pasta, poured the unused sauce into the skillet to sauté the shrimp, then added the pasta in. Definitely taste the sauce before so you know if it has the right flavors for you. Also, yes! The toppings are a must!

    Reply
  12. Susan says

    Posted on 3/29 at 11:11 am

    I don’t know if you’ll see this so many years later, but … I really want to try this however I’m having a hard time wrapping my head around 1/3 cup of *toasted* sesame oil. Surely this is a misprint?

    Reply
    • The Chunky Chef says

      Posted on 3/29 at 9:04 pm

      Hi Susan 🙂 Toasted sesame oil is a variety of sesame oil with a stronger flavor. This article might be helpful https://www.marthastewart.com/1537985/sesame-oil-about-toasted-untoasted

      Reply
  13. Janet says

    Posted on 3/8 at 8:53 pm

    So good!

    Reply
  14. Oceana says

    Posted on 3/2 at 6:05 pm

    Super good, fam fav

    Reply
  15. Cathy says

    Posted on 2/12 at 6:49 pm

    Excellent dish. I typically don’t eat ketchup but thought I would try to substitute the chili paste with ketchup & cayene. Worked fantastic. I also used vermicelli noodles in place of pasta. Yes, to all a must to try. Garnished with cilantro & squeeze of lime.

    Reply
  16. DIANE BARTER says

    Posted on 2/8 at 5:36 pm

    Loved this recipe easy to make and very tasty.

    Reply
  17. Theresia says

    Posted on 1/30 at 2:46 pm

    I loved this recipe! I followed the directions exactly. It was so easy & super flavorful! However, now I need to lower my carbs. 😏 What kind of noodles can I use instead of pasta?

    Reply
    • The Chunky Chef says

      Posted on 1/30 at 3:05 pm

      So glad you enjoyed it! I haven’t made this recipe with low carb noodles, but I would guess it would work well with just about all kinds of noodles 🙂

      Reply
  18. Ann says

    Posted on 1/20 at 1:39 pm

    Hello van you please let me know what kind of chili paste?

    Reply
    • The Chunky Chef says

      Posted on 1/21 at 9:23 pm

      It can also be called sambal oelek, and this is what the jar I use looks like (https://amzn.to/3WCt5TB).

      Reply
  19. Tracy Bainbridge says

    Posted on 1/12 at 2:55 pm

    Loved the recipe!!! I used chicken and it was absolutely amazing. Going to try shrimp next time. I used parsley, sweet basil, and some chamomile. Can’t wait to try it again!! Definitely would recommend to a friend.

    Reply
  20. Linda Dalpiaz says

    Posted on 12/29 at 5:36 pm

    What an incredible recipe!!! I use ground chili paste instead of red pepper flakes. Love the idea of using regular pasta linguine or spaghetti works for me.

    Reply
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