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!
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 😀
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.
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!
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? 😉
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?
PIN THEM TO YOUR DINNER OR PASTA BOARD TO SAVE FOR LATER!
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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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MaryJane says
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.
Bonnie Wilson says
Has anyone made this with zucchini noodles? If so, did it turn out ok? Trying to eat low carb.
To ki says
Thanks for sharing! Will try this tomorrow.
Sylvia says
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
The Chunky Chef says
The chili paste that I use is called sambal oelek, and this is what it looks like https://www.iherb.com/pr/huy-fong-foods-inc-sambal-oelek-ground-fresh-chili-paste-8-oz-226-g/50536
Ramona says
So. I don’t see where to add the carrots, peanuts, scallions. …..just anytime after the noodles are tossed in?
The Chunky Chef says
They’re garnishes, so the last step is where they are added.
Ruth says
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?
The Chunky Chef says
1/3 cup is equivalent to 2.66 oz, and 1/2 cup is equivalent to 4 oz, so whichever amount you choose, it will still be less than your 5 oz bottle.
Nimy says
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!
Melody says
If I wanted to add chicken, what would I season the chicken with?
The Chunky Chef says
I would use a generous amount of salt and pepper, with a little garlic powder.
Nj max says
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.
Leesa says
Tried it! My whole family loved it. Thanks for the recipe.
Vicki Bradley says
What kind of chili paste do you use? Thank you!
The Chunky Chef says
Hi Vicki 🙂 I use sambal oelek (Huy Fong brand is my favorite), which you can find in the ethnic/international foods section of grocery stores.
Donna Bereska says
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!
Deneen says
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.
Deneine says
My name is Deneine also. Spelled a little unusual as you can see. Don’t see very many women with my name 😁
Frankie says
Can I find this item in the store
The Chunky Chef says
Hi Frankie 🙂 Which item?
Laura Osborne says
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
Sheila says
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.
Catalina says
A delicious spicy dish! My husband will love it!
Cathy @ Lemon Tree Dwelling says
YESSS! Thai food is my weakness!
Delaney | Melanie Makes says
I want to eat this for dinner!
Jen says
Love that this takes such a short time to make because I’m ditching my dinner plans and making this instead! Yum!
Demeter says
Such a gorgeous plate of noodles! The garnish is like the bow on top!