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
G Diloreto says
Was so easy and quick and super delicious. Just used sweet chillie sauce and kept it very mild but it tasted awesome and it tasted great together with quick cooked salmon steak on the bbq with fresh Thai sauce. Will definitely be cooking this one again!! Yummy 😋
Mike Godfrey says
Super easy and full of flavour. I used 2tsb of chilli flakes and one chopped birds eye chilli to give it some real punch. Added prawns for a fantastic dinner.
Tammyrae Cabiddu says
This is now one of my favorite recipes ..It’s soo yummy
Annette says
Love this sauce. Very flavourful. I can’t do spicy so I only used a small sprinkling of pepper flakes. Also, I love sesame oil but it can be overpowering, so I only used 1 tsp. I thickened it with a bit of corn starch, as well. Yummy!!
Kristy says
Delicious! I have made this twice and both times it turned out great. My family loved it and it is super easy. I add chicken and veggies and leave in the crushed red. Very tasty!
Karen says
Love this dish. I make it often, however, the prep time is much longer than 5 minutes! Why not be honest! It is very good, especially if you have all the garnishes with it! Delicious!
Stephanie says
After reading other reviews I decided to only use 2 TBS of each oil and I kept the red pepper flakes in the skillet. I also added about 2TBS of peanut butter and it made it delicious! Added mushrooms, carrots, green onion and peanuts to it after the oil had sweat for a minute and then tossed in the noodles. It was delicious, definitely will be making it again!!!!
lee says
Very easy and good. It was too much oil but I took some out. Good flavor. So simple but good.
Taylor says
waaaay too much sesame oil 🥲 it was an overpowering flavor, and it doesn’t help that I’m not a huge fan of the flavor anyways. I should have halfed it. next time I’ll probably omit it completely and just add an extra quarter cup or so of soy and honey instead.
I also added chicken to it!
for those that also weren’t sure what type of chicken to prepare like I was– I cubed 1 chicken breast (since it’s only me eating, adjust accordingly), did equal parts honey and soy sauce (about 2tbsp each), 3 cloves of garlic, 1½tsp chili paste, and a few shakes of red pepper and mixed it all in a bowl then poured all of it in the skillet and put the lid on. the extra juices will steam it nicely. helped the flavor get absorbed! recipe has great potential!
Pamela says
Only missing cilantro but super simple and delicious!
Julia Kayner-Dacosta says
Delicious!!!!! we put the oil in the pan (don’t think I used as much as called for) heated up the red pepper flakes (probably double the amount required) and then I added the chili paste, soy sauce, noodles, etc…..
It turned out really good
Cathy says
Used sweet and spicy Siracha, no honey or chili paste. Topped with radishes, carrots, green onions and sesame seeds. Awesome recipe!
Tera says
Thus sounds great. At what point are the vegetables incorporated?
The Chunky Chef says
They’re stirred in at the end as garnishes.
Terry says
I added chicken
Riley says
Way too much sesame oil.
Maureen Shaw says
Loved it & so easy. My Sister wants to know my secret to cooking & my Brother-in-law wants to hire me. 😆
Sarah says
Used as a side dish with a grilled steak. Was enjoyed by everyone
manee says
came out too good
Mars says
I made it with Konjac noodles – amazing!!!
Sue says
Made this tonight. It was delicious! I didn’t have any chili paste so used a bit of tomato paste, garlic and sriracha sauce instead. I also added shrimp, carrots sticks, yellow pepper and broccoli with some lime juice.
Stan Sauve says
what is the calorie count ?
The Chunky Chef says
It’s calculated at 366 calories per serving. However keep in mind it’s very much estimated and automatically calculated, so I can’t speak to how accurate it is. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.