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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Spicy Thai Noodles Recipe

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This recipe for Spicy Thai Noodles is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Linguine or Angel Hair pasta
1 (or 2) T. crushed red pepper
1/4 c. vegetable oil
1/2 c. sesame oil
6 T Honey
6 T soy sauce
Green onions, cilantro, peanuts and toasted sesame seeds
Directions:
Directions:
Boil noodles. Drain.
Chop green onions, cilantro and peanuts.
Heat both oils and crushed red pepper over medium heat in a small pan.
Strain out pepper and reserve oil.
To oil, whisk in honey and soy sauce.
Toss mixture with noodles.
Refrigerate overnight or until cold.
Before serving, top each individual serving (or top the entire dish) with onions, cilantro, peanuts and toasted sesame seeds. (I hardly ever include sesame seeds.)
Serve cold.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
This has become a family favorite. You can use it as an entree or as a side dish - we usually eat it as the entree.
Tried the recipe originally because we love Thai food. Then the vegans liked in and it can also be made with gluten-free pasta and soy sauce. Easy to take to pot lucks because it is eaten cold.
Warms you up inside - depending on how much crushed red pepper you use!
Enjoy!

 

 

 

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