One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles are SO great and simple to concoct. This is a vegan formula, yet there are possibilities for included protein as well!

A week ago I was making a formula like these Spicy Thai Noodles at work, and I realized that I needed to take the formula home, change it a bit, and make it for my better half – I KNEW he would love it.

Obviously I was correct, and he ate it up. These One Pot Spicy Thai Noodles are SO natural, basically one pot, however you can cook it in a skillet as well, on the off chance that you need. That is the trick – in the event that you cook it in a skillet, it will be 2 pots since you need to cook the noodles first, however in the event that you simply utilize a major pot, it can truly be one pot.

It's up to you. Anyway, these Spicy Thai Noodles meet up overly speedy and they are SO great. Hot? Truly. So in the event that you don't care for a ton of zest, downsize on the sriracha and red pepper drops.

One Pot Spicy Thai Noodles


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 : HEALTHY BUTTER CHICKPEAS

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