Friday, January 13, 2012

Spicy Thai Noodles


I had served these noodles with the Bang Bang Shrimp from Wednesday’s post. Although I didn’t follow the directions to a T, they where just ok. I probably won’t make them again, although if I had something better to pair it with then I might. I also didn’t care for them cold as they instructed, it was better warm.

Spicy Thai Noodles
(Adapted from A Small Snippet)

Printer Friendly Version

1 box Linguine or angel hair pasta I used a 14 ounce box of Thai Kitchen Stir-Fry Rice Noodles
1-2 tablespoons crushed red pepper
¼ cup vegetable oil
½ cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce
½ cup green onions
2 carrots, peeled and shredded
½ cup cilantro
¾ cup peanuts
toasted sesame seeds

Boil noodles. Drain.


Chop green onions, cilantro, and peanuts.


Heat oils and crushed red pepper over medium heat in a small pan for 2 minutes. Stain out peppers and reserve oil. I skipped this and used my home made red pepper olive oil.

To oil, whisk in honey and soy sauce.


Toss mixture with noodles. Refrigerate overnight or until cold. Before serving, top each serving with onions, cilantro, carrots, peanuts and toasted sesame seeds. Serve cold.


1 comment:

  1. I'm one of those people that could eat a rice or noodle dish every meal.