These vegetarian Spicy Thai noodles are so easy to make, with a spicy and sweet taste and fresh crunchy veg. The recipe uses everyday ingredients to make a delicious dinner that is ready in under 20 minutes. No need to search out different ingredients, everything you need for this can be found in the grocery store. You can serve these hot or cold as a salad, plus they are great with chicken, beef or shrimp, or keep them plain a vegetarian recipe.
Bring a large pan of water to a boil and add the salt and baking soda (see note 5)
Add in the pasta and set the timer for 2 minutes less than the packet suggests.
Whilst the pasta is boiling, pour the sesame oil into a large skillet and add in the red pepper flakes.
Heat the oil over medium heat until hot.
Strain off the red pepper flakes, reserving the oil and then return the oil to the skillet.
Add the soy sauce, honey and fish sauce to the oil and simmer gently.
Toss the drained pasta through the sauce, turning it for 1-2 minutes until well coated and fully cooked.
Toss through the bag of chopped slaw
Serve garnished with peanuts, sesame seeds, lime wedges, and cilantro.
Served hot or as a cold salad.
Notes
You can use any long pasta for this recipe, spaghetti, fettuccine or angel hair will all work.
½ tablespoon of red pepper flakes gives this a kick, but not too spicy. Add an extra ½ tablespoon if you prefer really spicy noodles.
Fish sauce is optional (leave out for vegetarians) you can find it in the Asian aisle of the grocery store. It smells funky but adds so much to the dish.
You can buy any chopped slaw mixture your family enjoys, or shred your own. There are extra options in the main blog post.
The baking soda can make the water boil up, so use a large pan and sprinkle the baking soda in slowly.