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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. Kim says

    Posted on 12/7 at 7:06 am

    Love this recipe. It is easy, fast, and tastes great! We add chicken to make it more filling. All of my children will eat this, and that doesn’t happen often. 

    Reply
  2. Mojoblogs says

    Posted on 11/20 at 2:38 am

    I love Thai foods and spicy foods. This is perfect! This looks so good and easy to make. Thank you so much for this.

    Reply
  3. Amy Betonte says

    Posted on 10/4 at 1:17 pm

    This was a very easy and fool proof dish. I used Lo Mein noodles and added chicken, but would double the sauce next time. Shrimp would be good with this too.

    Reply
  4. Nancy says

    Posted on 10/3 at 5:17 am

    so delicious ! my favorite Thai recipes.

    Reply
  5. Gary says

    Posted on 10/1 at 5:00 pm

    I had some edamame noodles left over from a recipe I fixed last night and wanted to use them in a quick and tasty lunch dish. This was perfect. Instead of chopped peanuts, I stirred a dab of peanut butter into the sauce immediately before adding the noodles. Served with lime slices. Really good and so easy.

    Reply
  6. Natalie says

    Posted on 9/15 at 11:22 am

    Amaizing recipe, we have just finished dinner. Thank you for sharing. I put 3 tsp honey instead of 6 and that was perfect.

    Reply
  7. Deanna says

    Posted on 9/4 at 6:35 pm

    Made this tonight. Had to sub agave for honey. Added extra chili sauce. Added broccoli, sugar snap peas, bell pepper, carrot and scallions. It was great. 

    Reply
  8. Debbie von Stockhausen says

    Posted on 8/22 at 4:55 pm

    Made these noodles the other nite (my daughter was craving spicy) and since it was a very warm and muggy evening wanted to make something simple, remembered I had this recipe pinned and thought I would try it. OMG, these were the perfect spice and a delicious meal, even the leftovers were even better the next day! Didn’t have pnuts or cilantro, but had cashews and Thai Basil from garden, used that, very tasty, def a repeat and I like that u can eat hot or cold and the versatility to add whatever you have on hand

    Reply
  9. Amanda Hill says

    Posted on 8/16 at 10:15 am

    My whole family loves this recipe.  Something I can cook that everyone loves.  I often alter it with ramen noodles if I’m out of linguine or I’ll add broccoli, onions, peppers, etc. I’m so glad I found this recipe because it’s one that allows me to cook 1 meal instead of 6 to accommodate everyone in my picky family lol.  Thank you for sharing

    Reply
  10. Lindsey says

    Posted on 7/20 at 12:28 pm

    This is the flavor I’ve been searching for when making my own Thai noodles at home. I think making the chili oil puts these over the top! We used ramen noodles and threw in some shredded rotisserie chicken. Very tasty and will definitely be in our meal rotation.

    Reply
  11. Kelly says

    Posted on 7/18 at 2:32 pm

    Exceptional flavor and easy to make! A definite family favorite. 

    Reply
  12. Serina says

    Posted on 6/19 at 8:38 am

    I use a coffee filter to strain the oil…works great!!!

    Reply
  13. Alex says

    Posted on 6/16 at 9:19 pm

    SO good!! 😊

    Reply
    • Serina says

      Posted on 6/19 at 8:26 am

      This is so good and versatile…it is now my go to dish…I make it every week or so. I’ve used Broccoli Cole slaw mix, Cole slaw and Asian salad mix and bagged shredded carrots as the veggies…saves time cutting up vegetables. I’ve used dried cilantro when I didn’t have fresh. I’ve also added the veggies to my noodles at the end so they don’t cook but are incorporated into the noodles. I still have some veggies raw to add…it helps cut the spicy for those who can’t handle the spice. I have a huge repertoire of recipes that my family and friends expect and enjoy but I think this is the best I’ve added in years…Thank you

      Reply
  14. Desire mckune says

    Posted on 6/5 at 8:35 am

    Really good – what curry paste do u normally use? 

    Reply
    • The Chunky Chef says

      Posted on 6/5 at 8:49 pm

      Glad you enjoyed it! I normally use this chili paste https://amzn.to/2XAi2Og

      Reply
  15. Lauren says

    Posted on 5/31 at 7:37 am

    I can’t wait to make this!! Quick question: do you heat the vegetable oil (is extra virgin olive oil okay?) and the toasted sesame oil together? Also, how do you incorporate the sriracha into the sauce?

    Reply
    • The Chunky Chef says

      Posted on 6/1 at 8:25 pm

      Yes, you heat the oils together. I’ve not used olive oil, as it does have a slight distinctive taste, but I think it should work alright 🙂 I’d probably add the sriracha in step 4 when you whisk in the honey and soy sauce. Or you could drizzle it over the top when serving.

      Reply
      • Lauren says

        Posted on 6/2 at 3:19 pm

        Thanks so much! If I want to add it directly to the sauce, how much would you recommend adding? 🙂

        Reply
        • The Chunky Chef says

          Posted on 6/5 at 8:49 pm

          I would start with 1/2 tsp and go up from there… all depends on how spicy you like things 🙂

          Reply
  16. Adele says

    Posted on 5/30 at 10:49 pm

    So good, made this tonight for dinner with Thai Scallops…..we all loved it, thank you!

    Reply
  17. Amy says

    Posted on 5/21 at 1:52 pm

    Your recipe looks delicious and easy to make. We all love Thai food and enjoy spicy food in our family. So definitely looking forward to trying it soon. What brand of chilly paste did you use? Picture would be helpful. Thank you!

    Reply
    • The Chunky Chef says

      Posted on 5/21 at 9:31 pm

      Thank you! This is the brand I normally use https://amzn.to/2LQcnNq

      Reply
  18. T says

    Posted on 5/10 at 6:29 am

    Delicious and easy to make

    Reply
  19. Patty says

    Posted on 5/8 at 10:48 pm

    Off the hook flavor! I had to sub a few things not on hand(googled it), used rice noodles, added shrimp-ahhhh so good!

    Reply
  20. Haritha Yalamanchili says

    Posted on 5/5 at 9:26 am

    Excellent Recipe. Made it twice. The second time I reduced the crushed peppers. I mixed all the sauces separately and added them to the noodles and let it cook a bit to get all the flavors into the noodles. This will be a regular in our household.

    Reply
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