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!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
NEVER MISS A CHUNKY CHEF RECIPE:
FACEBOOK / INSTAGRAM / PINTEREST / TWITTER
Savannah says
My boyfriend LOVED the recipe. I think it was good too…I could use a TAD more flavor. Used hot garlic sauce instead of chili paste. Would have added more garlic hot sauce for next time, but we really like spicy.
judie says
What to do with chili flakes after?
The Chunky Chef says
I usually discard them
Susan Moore says
I made this for dinner tonight. I replaced the carrots with roasted broccoli. I also added some peanut butter like others suggested. I was really good. I will definitely make it again.
Pacific taster says
Smells great but the flavor is bland. Not sure where I went wrong, but didn’t taste anything but oil.
Karen says
Nice recipe. My only comment would be that the honey and soy sauce amounts are close to 1/3 cup each! Why not use this measurement instead of 6- tablespoons for each. Would make measuring honey much easier!
Stephanie says
I made this for lunch today. We enjoyed
it very much. I did use oriental noodles . I had to make my own chili paste with tomato paste and hot sauce as I couldn’t not find it at Kroger or Walmart. But it turned out fine. I did add extra honey. Enjoyed enough that’s we will have it again. Thanks for sharing.
Tamara C says
So easy and fast and so much flavor! I add a little bit of peanut butter and ginger to sauce and voila!
Kristen says
Oh my goodness, I made this tonight and my husband and I loved it! (Our 5 year old did too but it was just a smidge too spicy for her—-I only used about a tsp of red pepper flakes)
I will be making this again and again. Thank you!!!
We ate our noodles with all of the extras suggested and added bean sprouts, grilled chicken, and spritzed on some lime juice. So yummy!
The only thing I will change next time around is doubling the sauce so I can cook my chicken in it and also add a bit more to the noodles (we like ‘em saucy!).
Thanks again for the AMAZING recipe! 😍
helen says
very nice. used 1/2 sliced jalapeno with seeds in the oil mixture. served toppings on the side.
Breanna says
This was absolutely delicious! Will be making it again 🙂
Lynn says
Hello Amanda,
This sounds really good, and right up my alley. However, I am not partial to the flavor of sesame oil. What would you suggest using instead?
Thank you in advance.
The Chunky Chef says
Hi Lynn 🙂 I’ve never made this recipe without sesame oil, so I can’t say for certain, but perhaps peanut, walnut or perilla oil would work?
Amber says
Can I use olive oil instead of vegetable oil? Would it change the flavor much?
The Chunky Chef says
I would stick with an oil that doesn’t have a distinct flavor (like olive oil does), and can handle a high cooking temperature. Vegetable, canola, or peanut would be my top choices.
LeAnn says
This is delicious! Ive made it a few times just as the recipe states (except no sriracha) and its awesome. The night we had it we ate it warm but the leftovers were cold and it was even better the next day cold! I’ve added chicken and think next time I will try it with shrimp. It has decent heat which both my husband and I love so it works for us.
Maura says
Sooo good. I added scallions too
Judy says
This was amazing. I sauted chicken thigh strips, shredded carrots, onion and garlic and set it aside to add later. I garnished with fresh cilantro, chopped peanuts and green onion and drizzled with sesame oil. I did cut way back on the pepper flakes to 1/4 tsp cause I was afraid. Lol. I left them in the oil. Next time I’ll add 1/2 tsp until I get the heat where I want it. Thanks for the great recipe. I couldn’t stop eating it!
Jean says
Great
Tabitha says
What type of peanutsare best? Roasted? Salted? Cocktail? Spanish?
The Chunky Chef says
Honestly, whichever you have on hand 🙂
Linda says
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.
Jessica Smith says
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.
Jamila says
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.