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!
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Kim says
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.
Mojoblogs says
I love Thai foods and spicy foods. This is perfect! This looks so good and easy to make. Thank you so much for this.
Amy Betonte says
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.
Nancy says
so delicious ! my favorite Thai recipes.
Gary says
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.
Natalie says
Amaizing recipe, we have just finished dinner. Thank you for sharing. I put 3 tsp honey instead of 6 and that was perfect.
Deanna says
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.
Debbie von Stockhausen says
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
Amanda Hill says
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
Lindsey says
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.
Kelly says
Exceptional flavor and easy to make! A definite family favorite.
Serina says
I use a coffee filter to strain the oil…works great!!!
Alex says
SO good!! 😊
Serina says
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
Desire mckune says
Really good – what curry paste do u normally use?
The Chunky Chef says
Glad you enjoyed it! I normally use this chili paste https://amzn.to/2XAi2Og
Lauren says
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?
The Chunky Chef says
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.
Lauren says
Thanks so much! If I want to add it directly to the sauce, how much would you recommend adding? 🙂
The Chunky Chef says
I would start with 1/2 tsp and go up from there… all depends on how spicy you like things 🙂
Adele says
So good, made this tonight for dinner with Thai Scallops…..we all loved it, thank you!
Amy says
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!
The Chunky Chef says
Thank you! This is the brand I normally use https://amzn.to/2LQcnNq
T says
Delicious and easy to make
Patty says
Off the hook flavor! I had to sub a few things not on hand(googled it), used rice noodles, added shrimp-ahhhh so good!
Haritha Yalamanchili says
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.