Spicy Thai Noodles

I like recipes that are quick, easy, and spicy. When this one at A Small Snippet checked all three boxes then I knew I had to give it a try. I tweaked it a little and have written the recipe as I made it. I do confess though that the ‘dressing’ for the noodles made a lot more than I needed. What I love though is that I have been able to keep it in the fridge, shake it up and add to noodles with whatever veggies I have on hand and some lime and it’s delicious every time.

This recipe is infinitely adaptable, feel free to play with it as you go along, especially with spice levels, my family (minus the tot) likes things pretty spicy which is why I use a full 2 tbsp of chilli flakes and add in diced green chillies. If you wanted to make it more ‘substantial’ then you could even add protein to the mix in the form of shrimp, tofu or chicken. Or, for a purely vegetarian version, omit the fish sauce.

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The original recipe calls for cooling the dressing and noodles, I had mine warm – it was raining and warm spicy noodles really hit the spot.


Spicy Thai Inspired Noodles
(Serves 4-6)

1 lb noodles – I used Ramen style noodles

For the dressing:-
1-2 tbsp crushed red chilli flakes
¼ cup vegetable oil
1/3 cup sesame oil
4 tbsp honey
6 tbsp soya sauce
2 tbsp fish sauce (optional)

Mix Ins:-
¾ cup chopped green onions
¾ cup shredded carrots
½ cup finely chopped cilantro
2 finely diced green chillies (optional)
Salt and Freshly cracked black pepper for seasoning
Juice of 2 limes

Top it  up:-
½ cup chopped toasted peanuts
Chopped basil
2-3 tablespoons of toasted sesame seeds
Extra wedges of lime for serving

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Put a pot of water on the stove for your noodles.

While the water comes up to a boil combine the two oils with the red chilli flakes in a small saucepan and warm them over the stove top for about 5 minutes. Strain out your chilli peppers and whisk the honey, soya sauce and 1 tbsp fish sauce in to your oil mix. Taste and add one more tbsp of fish sauce if needed.

When the noodles are done, drain them and return to the pot you boiled them in. Whisk the dressing again to make sure it is well combined and pour it in bit by bit until you’re happy with noodle coverage. Yes, that’s a thing. As of 10 seconds ago. Add your mix in ingredients and ‘cook’ on the stove top on medium-high heat for a few minutes just to meld the flavors a little. Most noodles really absorb flavor if you cook them with your sauce/dressing. Check seasoning.

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Plate the noodles and top them with the peanuts and basil. Serve alongside wedges of lime and with a cool refreshing drink. Happy eating 🙂

 

 

 

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6 Comments

  1. This looks wonderful! I especially love that shot at the bottom 🙂
    I feel like you and I are on a similar palate wavelength. Most of the recipes you post are ones that I know I would enjoy 🙂
    By the way, I’ve been making the Aloo Shorba (my parents call it Bhujia and my inlaws call it Tarkari) you posted for ages now! I love the changes you made and my dad is ALWAYS requesting it! 🙂 We had some family over from Chicago last year and they tried a little bit of it, and then asked me to make it for them when they were leaving so that they could eat it when they got home!
    I love that you only share recipes that are a hit with you and your family. Ain’t nobody time to waste on bad food! 😀

    1. Awesome!!!! (that they like it)
      And yes, we totally seem to like the same things, I am thinking of starting a sub-category “Obsessed with Ninja Naan” but thought that would be overkill 🙂

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