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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Kelly says
Amazing! FULL of flavor, quick and delicious. YUM
Debk says
I came perilously close to burning the oil with the red pepper, didn’t realize it would heat so fast! But got it off in time! Also used ramen noodles instead of linguine. This was excellent, whole family ate it!
Donna Muggar says
Luv these. Easy. Tasty. Adjust to your spice level!!! Yummy! I used Udon noodles.
Kathleen Leite says
Fast easy and TASTY meal. Made this the other night for supper husbnd and I loved it. YUMMY!!!!!!!! try it you won’t be disappointed
Kristy says
Simple recipe but very flavorful! My family loved it. We like spicy so I increased the crushed red chili flakes and left them in the oil. I also added chicken and vegetables. I will definitely make this again.
Connie says
Did you toss the chicken in with the noodles or just on top of noodles before serving?
Mimi says
I added shrimp/broccoli/carrots and some minced garlic . Only used 1/4 tsp of chili sauce in respect of my husbands stomach. Was delicious
Elizabeth A Naughton says
I made this tonight with a few changes (different veggies on hand…carrots, cabbage & broccoli) and it turned out fabulous. I feel the result would be the same if made as written. I like spicy but only used 1 1/2 Tbsp red pepper flakes and didn’t strain from the oil. I had a package of lo mein noodles on hand but I won’t always be so fortunate so I’m certain spaghetti will be a good alternative. Definitely a keeper.
Chris says
Love these noodles. Sauce works well with zoodles too.
Alana Callender says
The first time I’ve ever gone to a potluck and come home with a completely empty dish.
Britt says
I don’t have any chilli paste on hand. Is it going to be okay without it?
Amanda says
I’ve only tested and made this recipe as written, so I can’t say for certain how it’ll taste without it.
Jurdina Koilor says
I usually cook West African, Caribbean, or soul food. I made this recipe and served it with teriyaki salmon. My family thought I purchased it from our local Thai restaurant. I had to show the ingredients to prove I made it! It’s now a biweekly dish with either salmon or shrimp or teriyaki chicken.
Yvonne says
I prepared this recipe for dinner tonight and added pea pods and yellow bell pepper. We really enjoyed it, and because it’s quick and easy it will be a “must” for pasta nights. Thank you.
Al Orlando says
Made this dish with bell peppers thinly sliced, mushrooms, scallions and shrimp. Came out great. Making for the Fourth of July as a side dish.
Chris says
Love this recipe. Make it often
Jeannie says
Delicious!
Jacqueline DiDominzio says
I tried this recipe a few weeks ago…I have no words for how delicious it was! Talk about trying to stop from eating the whole thing…lol. Seriously, it was simple and will now be a regular. Thanks, Amanda…it was the bomb!
Amanda says
This was my second time making this dish, it’s so delicious and full of flavour. I swapped the honey with maple syrup to make this vegan, and used 1/2tbsp red chili flakes, along with only 1 tsp of the chili paste. I diced up q shallot,some red and yellow peppers to cook along with the carrots and about 1-2 cloves of minced garlic. Once again it turned out amazing thanks so much for the delicious recipe.
Chad Brigner says
Have never been good at asian cooking. The only things I’ve added are thinly sliced beef and water chestnuts. It’s a bi-weekly favorite!
Heidi Osburn says
I’m confused. The recipe has vegetable oil and toasted sesame oil. When do you add the sesame oil? It says to add vegetable oil to the red pepper and strain, but then doesn’t mention when to add the other???
The Chunky Chef says
Step 3 says to add the oils, meaning both of them 🙂
Lucie says
Awesome recipe! Loved it. Also college kids approved. We went with 3/4 of a TBSP of chili peppers and then the ones who wanted it hotter added to it.
Rhonda says
Great recipe! I added chicken, fresh broccoli, carrots, mushroom and onion.
Chris says
Love these noodles. Sauce works well with zoodles too.
Connie says
Did you mix in the chicken with the noodles in skillet or just serve on top of noodles?