One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles

The first formula called for shrimp, however that or chicken would be stunning in this dish. Tofu would likewise be an extraordinary expansion.

I simply needed to get this ready as fast as could reasonably be expected, so I forgot the meat. Another extraordinary thing about this dish, is that you can truly utilize any veggies you have available.

Mushrooms and zucchini were incredible here, yet carrots, peppers, onions, and squash would all be extraordinary. I've likewise made this as of late with ZOODLES rather than noodles and furthermore in Spaghetti Squash structure!. It is TOTALLY tasty that path too (and saves money on carb calories!)

Goodness, and talking about One Pot dishes, you HAVE to get yourself a skillet/pot like the one I have – it's astonishing. Never again do I need to utilize a HUGE pot, and after that stress over washing it, nor do I need to crush everything into my shallow sided skillet and have the sauce rise over – this high side skillet is truly made for these one pot pasta dishes.

The cleanup is a breeze as well – you can hurl it in the dishwasher, however I truly like to hand wash since it takes 15 seconds max, and afterward it doesn't seize up my dishwasher!

One Pot Spicy Thai Noodles

Also try our recipe : LENTIL CHILI #healthyrecipe #vegetarian

Ingredients :
  • 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
  • 1.5 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
Instructions :
  1. 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.
  2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
  3. 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.
  4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
  5. 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.
  6. Serve immediately.
Source :

Read more our recipe : LOADED CAULIFLOWER BITES

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