One Pot Spicy Thai Noodles

Love this dish! It’s super easy to toss together and you can almost make it as a main dish by adding some chicken, beef or shrimp to it.

One Pot Spicy Thai Noodles

(Adapted from Domestic Superhero)

 

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1 pound linguine

2 TBS olive oil, divided

2 large eggs, lightly beaten

1/2 tsp crushed red pepper flakes

1 zucchini, cut in half vertically, then sliced in half circles

8 ounces mushroom, chopped

3 cloves garlic, minced

2 TBS brown sugar

1/3 cup low sodium soy sauce

2 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)

2 inches fresh ginger, grated

1 handful fresh cilantro, chopped

4 green onions, chopped

1/4 cup peanuts, chopped

 

In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

 

In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

 

Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

 

 

 

Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.

 

 

 

Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

 

 

Serve immediately.

Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.