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!
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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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Susan says
I love your recipes!!! I’m getting ready to make this but I don’t have chili paste. Is there any substitute than can be used?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain what would work best. If you do some experimenting, I’d love to know how it turns out!
Benny P says
I have to say, these are amazing. There was a local Thai place that made “fire noodles” and I had been on the hunt for something similar. Your recipe not only hit the spot, but was even better than the local place. I have given your recipe to many others and they love them.
M hurst says
Great flavor!
Made it pretty spicy. My lips are still tingling. 😁
Added chicken this time. Next time I think I’ll try chicken, broccoli, maybe an egg.
Julie says
Very easy, quick and delicious. We added spicy bbq veal to the top with carrots, scallions and peanuts.
Patti says
So fast and easy to make! Delicious and the garnishes really take this dish to a higher level! Thanks so much for a terrific recipe.
Anna says
Family favorite! I add broccoli and sauté carrots and snow peas too and add shrimp!!!
Jami says
Hi. Tjis tecipe looks awesome. What is the chili paste?
The Chunky Chef says
Thank you Jami 🙂 It can also be called sambal oelek, and this is what the jar I use looks like (https://amzn.to/3WCt5TB).
Mary says
Excellent flavor and easy to make. Have made this several times. Only change I made was to add a corn starch mixture to thicken the sauce at the end. Helped the sauce stick to the dish a bit more for more heat and flavor! Thanks for sharing.
Pam says
I was looking for a quick and easy noodle recipe and this one came up. I gave it a try, adding some matchstick veggies and it was a hit.
Quick, easy and delicious!
Gina says
This dish is so good, the 2nd time I made it I added more veggies and shrimp. It’s a super easy recipe and very tasty.
Tredell Jackson says
This dish is amazing. Will make again.
Jean says
I have made this several time, image it a little diffent each time, always great.
Tammt says
Delish, I added fresh cut up limes as amazing acidity.
Maggie says
I just love this recipe! I used rice noodles. So easy to make and you can add veggies or not.
Matthew. says
OK, so there is, uh, some differences that I would do. For instance, I would use a traditional Thai noodle. The red pepper flakes is a good start. Me personally, I would like to use a Thai chili instead. I like things spicy. When I read your list of ingredients, they’re mostly accurate. Another thing that I would include is coconut milk.
The Chunky Chef says
That’s the wonderful thing about recipes; you can tweak them to your tastes.
Nicholas_t says
This was easy to make and very tasty. I used 2 tablespoons of the chili paste a the crushed red pepper and it was very spicy!
Chopchic says
This sounds delish, but not sure what makes this Thai…no tamarind, no fish sauce, no peanuts.
Scarlette says
When you say chile paste, do you mean siracha?
The Chunky Chef says
I usually use sambal oelek, like this one https://www.meijer.com/shopping/product/sambal-oelek-ground-fresh-chili-paste-16-oz/2446306108.html
Anita Hawkins says
Looks delicious. I plan to make this. If I wanted to add shrimp how would I prepare
The Chunky Chef says
I would add the raw shrimp to the skillet in step 3 and cook until cooked through, then remove to a plate (cover it to keep the shrimp warm), then proceed as directed. Just add the shrimp before serving 🙂
jack hawkins says
superb!