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?
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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!
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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Jesssssss says
Hi! I was just wondering, if i want to make it for 2 do i just third everything if not can you send another recipe of this but for 2? Thxxx
The Chunky Chef says
Yes, just 1/3 all of the ingredients 🙂
Heather Meier says
Delicious! I made it with 1 1/2 T of chili flake and it was a bit spicy for my 9 year old but the 13 year old devoured 3 bowls of it! This goes in the regular rotation! Thank you!!!
Dena O'Malley says
Wow! These are delicious!! I just added 2 tsp of red pepper flakes and skipped the straining part. Perfect!! Husband said he could eat these every week. I added leftover smoked chicken thighs and beef ribs! Woo hoo and so easy.
Barbara says
Easy, no fuss, and delicious!
Jenn says
Yum! I am terrible at making Asian dishes but this one turned out great! I used 1/2 tbsp red pepper and 1 1/2 tsp chili paste. For my preferred heat level I wouldn’t use more than that, this turned out quite spicy. Overall delicious and super easy. I will be making this again!
Rebekah Hylton says
Do you have to strain the chili flakes out? Can we keep them in for a little extra heat? Can’t wait to try this!
The Chunky Chef says
I think it’s plenty hot even with straining the chili flakes out, but if you prefer, you can leave them in.
Gary Duncan says
Tried this tonight. Fabulous. Did a big batch with half by the recipe and half filled with things from the fridge; red pepper, yellow and orange pepper, crimini mushrooms. Toppings included green onion, cilantro, thai basil, avocado (one at its limit of freshness), lime wedges of course, and side of grilled baby bok choy. Basic process of oils and sauces is beautiful for all vegetables and meats. Homerun.
Jazz says
Your dishes look like they TASTE good, so I will follow your cooking preparations – and
hope my Spicy Thai Noodles turns out close lol
Sarah says
Nice! I put in a couple tablespoons of peanut butter too after tasting it. So good!
Maria says
When it says sesame oil are you using the toasted kind or just regular sesame oil?
The Chunky Chef says
I prefer toasted sesame oil.
Stephanie says
Good recipe! I served it with regular spaghetti and some frozen stir fry vegetables. I only used 1 tsp of pepper flakes and it still had a good amount of heat. Next time I’m going to do things differently by pouring out some of the sauce mix before adding the spaghetti to try to get crispier noodles, and then topping with more sauce.
Marian Marino says
Looks yummy! Hope to try it soon. Which brand(s) of sesame oil do you like? They are not all pure.
The Chunky Chef says
I love to use Kadoya brand, such as this https://amzn.to/2BQxpX1
Monica Gilbert says
I am such an idiot. I made this and loved it (vegan so used brown rice syrup instead of honey) and I thought it wasn’t spicy at all. THEN I read the recipe again just today and it says 1-1/2 TABLESPOONS of chilli flakes which I read as teaspoonsful. Since I made it, I’ve made a few other things – I cook industrial batches which means I can just reheat rather than think of something else – but I’m jonesing for these noodles. Really interesting and very different taste and I’m addicted to sesame oil. Long story short and to sum up, Monica read the recipe more closely and THANK YOU for sharing this one. I love it.
Michaela Hutchison says
Just made this for dinner tonight. It was delicious!
Angela says
Very good whole family enjoyed this recipe.
LIz says
I made this tonight with just the 1/2 tablespoon of pepper flakes and it was just the right amount of heat for me and my family. I added strips of cooked boneless chicken thighs and it was very delicious. I used cashews instead of peanuts for garnish as one of my sons is allergic to peanuts. Turned out great!
Diane says
Made it tonight very easy and tasty. I will be making this again and again. Thanks for the delicious recipe. Modify with what you have, I added some fish sauce and a Tbsp. of hoisin & veggies (red onion, carrots, broccoli) from skillet. Put chopped peanuts in oil last for 2 mins. Most items in pantry so easy to adjust and make. Great meatless meal.
Ellora Roy says
This recipe is delicious! I added a few twists and it came out even better. If you want to add tofu try grating lemon grass and pan frying the tofu in the lemongrass and sesame or peanut oil. I also found the carrots taste delicious caramelized.
Kristy says
Why do you have to strain the red pepper flakes out?
The Chunky Chef says
It would be REALLY spicy if you left them in… they’re just there to infuse the oil with the red pepper flavor.
Michaela Hutchison says
I didn’t have a strainer with holes small enough where the pepper flakes wouldn’t go through so I just left the flakes in and it was fine that way. It was spicy but not overly spicy. It was the perfect amount for me so don’t be afraid to leave them in there if you don’t have a strainer or don’t feel like straining it. I guess this also depends on your level of spiciness tolerance though.
Deb says
Delish! Added oven baked broccoli, stir fried pea pods and carrot slivers!