Spicy Thai Noodles: Difference between revisions
From McGough's Recipes
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! Prep Time !! Cook Time !! Total Time !! Servings | |||
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#Can be served hot, room temperature or cold. Top with garnishes and enjoy! | #Can be served hot, room temperature or cold. Top with garnishes and enjoy! | ||
[[File:SPICY THAI NOODLES.mp4|450px]] | [[File:SPICY THAI NOODLES.mp4|450px]] | ||
=== '''TIPS AND TRICKS FOR MAKING SPICY THAI NOODLES''' === | |||
*Know what heat level you can handle! There’s a big range of red pepper listed in the recipe, because I wanted you to be able to customize this to your tastes. Be warned, using 1 – 1 1/2 Tbsp will make this reallllly spicy! | |||
*These Thai noodles can be served hot, at room temperature or cold, so they’re totally versatile. | |||
*Garnish! Usually garnishes are optional and sort of a take it or leave it situation… for this recipe they really elevate the flavors and make it taste even better, so try them if you can. | |||
*Any long pasta will work here. I used linguine because that’s what I had, but spaghetti, fettuccine, angel hair, etc would work. | |||
=== '''WHAT PROTEIN COULD I ADD''' === | |||
This dish is naturally vegetarian, but yes, protein can definitely be added! Here are my favorites: | |||
*Chicken – sliced into strips | |||
*Pork – sliced into strips | |||
*Shrimp | |||
*Tofu – the baked method described [https://www.thechunkychef.com/crispy-spicy-peanut-tofu-stir-fry/ HERE] is our favorite! | |||
[https://www.thechunkychef.com/spicy-thai-noodles/ Link to recipe] | [https://www.thechunkychef.com/spicy-thai-noodles/ Link to recipe] | ||
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Revision as of 20:43, 26 September 2019
Prep Time | Cook Time | Total Time | Servings |
---|---|---|---|
5 Mins | 15 Mins | 20 Mins | 6 |
INGREDIENTS
- 1 lb linguine pasta (or fettuccine spaghetti, etc)
- 1/2 - 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
- 2 Tbsp vegetable oil
- 1/3 - 1/2 cup toasted sesame oil
- 1 1/2 tsp chili paste
- 6 Tbsp soy sauce
- 6 Tbsp honey
- Scallions carrots, peanuts, cilantro, Sriracha, and sesame seeds to garnish
INSTRUCTIONS
- Chop garnishes and set aside.
- Boil pasta, drain.
- While pasta is boiling, heat oils in a large skillet with red pepper flakes.
- Once oil is hot, strain pepper flakes, reserving the oil in a bowl. Add reserved oil back into the skillet and add the chili paste. Whisk in soy sauce and honey.
- Toss pasta in the skillet with the sauce.
- Can be served hot, room temperature or cold. Top with garnishes and enjoy!
TIPS AND TRICKS FOR MAKING SPICY THAI NOODLES
- Know what heat level you can handle! There’s a big range of red pepper listed in the recipe, because I wanted you to be able to customize this to your tastes. Be warned, using 1 – 1 1/2 Tbsp will make this reallllly spicy!
- These Thai noodles can be served hot, at room temperature or cold, so they’re totally versatile.
- Garnish! Usually garnishes are optional and sort of a take it or leave it situation… for this recipe they really elevate the flavors and make it taste even better, so try them if you can.
- Any long pasta will work here. I used linguine because that’s what I had, but spaghetti, fettuccine, angel hair, etc would work.
WHAT PROTEIN COULD I ADD
This dish is naturally vegetarian, but yes, protein can definitely be added! Here are my favorites:
- Chicken – sliced into strips
- Pork – sliced into strips
- Shrimp
- Tofu – the baked method described HERE is our favorite!