1 August, 2016
Spicy Thai Noodles
Ten thumbs up is what this meal receives at my house. This is one of my families all time favorite meals. My nine-year old wrote on her kindergarten “All About Me”poster that spicy thai noodles was her favorite food to eat. Three years later, she still gets excited every time she sees me making them. I’ve made spicy thai noodles for many guests over the years and it’s always a huge hit. My parents even ask me to make it for supper when they are coming to visit. I guess my point is, it’s a really good recipe liked by almost everyone I know who has tried it.
I found this recipe many years ago over at a blog called A Small Snippet. Since then I’ve made it many times and I’ve added and changed the recipe in ways I think make it a more complete meal. The original recipe doesn’t call for chicken. I also add broccoli into the meal on most occasions, but left it out today. I reduced the amount of red pepper flakes greatly because it was just way to much to even enjoy the noodles.
Don’t let the title scare you, this really isn’t that spicy of a meal. The red pepper flakes just give it a little extra flavor without too much heat. If you really like spicy then add more red pepper flakes, but beware.
I strongly urge you to try this meal out because it really is that good. We love it and I hope you love it too! If you do try it, please let me know if it was a hit at your house.
- 2 large chicken breasts, chopped and cooked
- 2-3 cloves of garlic, minced
- 1 box of linguine
- 1/2 tsp. red pepper flakes
- 1/2 cup sesame oil
- 1/4 cup vegetable oil
- 6 Tbsp. soy sauce
- 6 Tbsp. honey
- 2 carrots, peeled and shredded
- 1/2 cup cilantro, chopped
- 3/4 cup peanuts, crushed
- 2-3 Tbsp. sesame seeds, toasted
- Bag of broccoli, cooked (optional)
- Heat skillet over medium heat. Add a little olive oil. Add the garlic and let it cook for a minute. Add the chicken, cook until done. Set aside.
- Combine the honey and soy sauce in a mixing bowl.
- In a sauce pan on medium heat, heat the oils and red pepper flakes for 2 minutes.
- Strain the oil into the soy sauce and honey mixture, leaving the pepper flakes behind to discard. Stir and set aside.
- Cook Noodles according to package.
- Peel and grate the carrots.
- Chop cilantro
- In a small zip lock bag, with a spoon crush the peanuts.
- Toast the sesame seeds in a small pan over medium heat. Don’t let them burn, they cook fast.
- Add the chicken, carrots, cilantro, peanuts, and sesame seeds to the noodles. Stir.
- Add sauce and stir until combined.
- Serve warm.
Enjoy this delicious meal!