One Pot Spicy Thai Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound linguine 2 tablespoons olive oil, divided 2large eggs, lightly beaten ½ teaspoon crushed red pepper flakes 1 zucchini, cut in half vertically, then sliced in half circles 8 ounces mushrooms, chopped 3 cloves garlic, minced 2 tablespoons brown sugar ⅓ cup low sodium soy sauce 1½ tablespoon Sriracha hot sauce (this is a lot of spice, tone it down if you don’t like it spicy) 2 inches fresh ginger, grated 1 handful fresh cilantro, chopped 4 green onions, chopped ¼ cup peanuts, chopped
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Directions: |
Directions:
And a large stock pot, filled 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 high heat, add 1 tablespoon 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 tablespoon olive oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 5 to 6 minutes or until vegetables are cooked through.
Turn heat down to low, add pasta and eggs back to the 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.
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Personal
Notes: |
Personal
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 the veggies to cook.
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