Spicy Thai Noodles with Vegetables

Spicy Thai Noodles with Vegetables

I *LOVE* Thai food! Well, I love all food, but I really love lots of spice, big heat and bold flavors created with simple ingredients. I believe this is the definition of Thai food.

 

If you’ve never tried Thai food, it’s time to change that! It’s super delicious and you can control the level of heat, so don’t be afraid of the word “spicy”. One of the great things about this recipe is that it’s quick, so you’ll have dinner on the table in no time.

 

If you love Thai food like I do but have never attempted to make it at home, it’s time to give it a try! IT’S SO EASY and you may already have the ingredients in your pantry like I did!

 

Today I’m doing an all vegetable dish, but you could very easily add chicken, shrimp or beef if you like. I used fettuccine, but feel free to use rice noodles or whatever you have on hand.

Let’s go…

 

 

 

Spicy Thai Noodles with Vegetables
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Main Course
Servings: 4 humans
Author: Tiffany - My Busy Kitchen
Ingredients
  • 1 lb fettucine - feel free to use rice noodles or your favorite
  • 2 tbsp olive oil
  • 3 eggs
  • 1/2 tsp crushed red pepper flakes - omit if you don't prefer heat
  • 1 zucchini - slice lengthwise, then into quarters
  • 1 cup mushrooms - I used creminis
  • 3 cloves minced garlic
  • 2 tbsp brown sugar
  • 1/3 cup soy sauce
  • 1 tbsp sriracha - I used 2 tbsp. Add, reduce or omit based on your heat preference.
  • 1 tbsp fresh grated ginger
  • green onions for garnish
  • chopped peanuts for garnish
Instructions
  1. Fill a large pot with water and while it's heating to a boil, gather all ingredients.

  2. Add noodles to the boiling water and salt generously. Cook according to package directions. Mine took 11 minutes to al dente.

  3. In a bowl, combine brown sugar, soy sauce, sriracha and ginger and set aside.

  4. Heat a large skillet to medium high, add olive oil and garlic and cook for 1 minute.

  5. Add crushed red pepper flakes and zucchini and cook 4 minutes, stirring occasionally.

  6. Add mushrooms and cook 1 minute.

  7. Move vegetables to one side of the pan and scramble the eggs on the other side of the pan. This will happen quickly, so you don't want to walk away!

  8. Combine vegetable with eggs and turn heat to low.

  9. Drain noodles and add to skillet with vegetables.

  10. Pour soy sauce mixture over the top and stir gently to coat all noodles and vegetables.

  11. TASTE! Adjust seasoning now if you'd like. This is where I added more sriracha!

  12. Top with optional sliced green onions and/or chopped peanuts.

 

 

Did you make this noodle dish? SHOW ME! Tag #mybusykitchen and I’ll share your photos!

 

Thank you for stopping by My Busy Kitchen! -Tiffany

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