noodling about

spicy thai noodles

My next door neighbor (Hi Heather!) shared this delicious recipe for Spicy Thai Noodles with me. I think I’ve professed my love for noodles on this blog, but this super easy recipe is a new keeper around here. It’s easy to dress it up with chopped veggies– I used broccoli slaw this time, but you could use shaved carrots, bean sprouts or even sliced snow peas.

infused sesame oil

I also sauteed some shrimp to top our noodles, but shredded chicken or pork tenderloin would also be lovely additions to this versatile noodle dish. The best part is that you can get all of the ingredients ready in the time it takes to boil the water and cook the pasta. So good!

coated noodles

spicy thai noodles
printer-friendly recipe
serves: 4-6

1 pound linguine noodles
1/2 cup toasted sesame oil
1/4 cup rice wine vinegar
1-2 garlic cloves, smashed
1-2″ piece of peeled ginger root
1/2 tablespoon red pepper flakes (more or less depending on preferred heat level)
1/4 cup soy sauce
1/4 cup honey
1 tablespoon peanut butter
Optional toppings: broccoli slaw, shredded carrots, crushed peanuts, sesame seeds, bean sprouts, scallions, shredded chicken, sauteed shrimp, etc.

Cook the linguine according to the package directions. Meanwhile, combine the sesame oil, vinegar, garlic, ginger and red pepper flakes in a small pan and boil for 2 minutes. Drain the infused sesame oil through a small strainer, reserving the oil. Whisk in the soy sauce, honey and peanut butter into the reserved oil to make the sauce. Toss the sauce with the cooked noodles and top with your choice of toppings.

This entry was posted in meatless monday, pasta, vegan and tagged , , . Bookmark the permalink.

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