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
MamaLlama says
This was amazing. We ate the leftovers cold and that was incredible we with grilled chicken. This will be a regular in our house.
Ari B says
I made this tonight as a meatless meal and added extra veggies. It was absolutely fantastic! I wish I could post pictures because it looked and tasted so good.
Thanks for the inspiration!
Lena says
this recipe is DELICIOUS. its sweet and spicy and the crunch of the onions is just 💋. its pretty easy to make. i highly recommend.
Ragnar says
My wife is a long covid patient for about 2 years now. I do virtually all of the cooking. Had to try this one out. Both my wife and daughter loved it, as did I. I’ve been told that this recipe is a keeper. Thanks
Jean J says
Love this recipe. Its easy to make. I often choose to double the protein and veggies and leave the noodles out completely or exchange for rice. I know that doesn’t make for spicy noodles when it lacks noodles, but I enjoy my veggies! Peanuts are a game changer as a topping. I have frozen the sauce and it turned out great. It’s ideal to take for lunch because its delicious cold.
Jean says
I made for vacation, it was great.
Sharon says
The best and easy pasta dish to make for a crowd!
Susan says
Really good!! but makes more sauce than just me needed can it be frozen ir how long will it keep in the fridge?
The Chunky Chef says
Glad you enjoyed it! I haven’t tested freezing this sauce, but I think it should freeze well 🙂
Kathy says
These noodles are so addicting and your recipe is very easy to make. Thank you so much for sharing.
Diane Barter says
Love this recipe have made it many times now. It is in my favorite list. Thank you.
Jennifer Fish says
Great recipe! Used Barilla Protein + spaghetti, and wanted to incorporate shrimp. Made the sauce, (I added minced garlic to it) and thawed out some large shrimp and used part of the sauce to marinate the shrimp. Made the pasta, poured the unused sauce into the skillet to sauté the shrimp, then added the pasta in. Definitely taste the sauce before so you know if it has the right flavors for you. Also, yes! The toppings are a must!
Susan says
I don’t know if you’ll see this so many years later, but … I really want to try this however I’m having a hard time wrapping my head around 1/3 cup of *toasted* sesame oil. Surely this is a misprint?
The Chunky Chef says
Hi Susan 🙂 Toasted sesame oil is a variety of sesame oil with a stronger flavor. This article might be helpful https://www.marthastewart.com/1537985/sesame-oil-about-toasted-untoasted
Janet says
So good!
Oceana says
Super good, fam fav
Cathy says
Excellent dish. I typically don’t eat ketchup but thought I would try to substitute the chili paste with ketchup & cayene. Worked fantastic. I also used vermicelli noodles in place of pasta. Yes, to all a must to try. Garnished with cilantro & squeeze of lime.
DIANE BARTER says
Loved this recipe easy to make and very tasty.
Theresia says
I loved this recipe! I followed the directions exactly. It was so easy & super flavorful! However, now I need to lower my carbs. 😏 What kind of noodles can I use instead of pasta?
The Chunky Chef says
So glad you enjoyed it! I haven’t made this recipe with low carb noodles, but I would guess it would work well with just about all kinds of noodles 🙂
Ann says
Hello van you please let me know what kind of chili paste?
The Chunky Chef says
It can also be called sambal oelek, and this is what the jar I use looks like (https://amzn.to/3WCt5TB).
Tracy Bainbridge says
Loved the recipe!!! I used chicken and it was absolutely amazing. Going to try shrimp next time. I used parsley, sweet basil, and some chamomile. Can’t wait to try it again!! Definitely would recommend to a friend.
Linda Dalpiaz says
What an incredible recipe!!! I use ground chili paste instead of red pepper flakes. Love the idea of using regular pasta linguine or spaghetti works for me.