Spicy Fried Thai Noodles Recipes

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SPICY THAI NOODLE STIR FRY



Spicy Thai Noodle Stir Fry image

Provided by Aberdeen

Time 20m

Number Of Ingredients 22

1 lb linguini
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
2 tablespoons Mirin
1 cup julienned carrots
1 red bell pepper, thinly sliced
1 cup baby spinach, packed
8 ounces white mushrooms, sliced
Handful of snap peas
1 garlic clove, minced
3 green onion stalks, sliced (keep the whites and the greens separate)
1/4 cup fresh cilantro, roughly chopped
1/4 cup peanuts, roughly chopped
Sesame seeds for garnish
2 teaspoons sesame oil
2 tablespoons light soy sauce
1/4 cup dark soy sauce
1/2 teaspoon ginger paste or minced ginger
1 teaspoon brown sugar
1/2 teaspoon chili garlic sauce
1/4 teaspoon Siracha, more as desired
1/4 teaspoon chili pepper flakes, more as desired

Steps:

  • Whisk all ingredients for the sauce together in a small bowl. Set aside.
  • Cook linguini to al dente according to box instructions and drain.
  • While the pasta is cooking, heat sesame and olive oils in a large (large!) skillet, preferably one with high sides. Stir in mushrooms, carrots, bell pepper, spinach and snap peas. Cook for 7-8 minutes, until somewhat softened and mushrooms have started to release their juices.
  • Stir garlic, whites of the green onion, half of the cilantro, and half of the peanuts into the pan. Cook for 1 minute, until garlic is fragrant. Pour in Mirin and scrape up any browned bits on the bottom of the pan. Reduce heat to low.
  • Stir in pasta and sauce until coated and cook 1 more minute, letting the sauce reduce. Remove from heat.
  • Top noodles with remaining peanuts, cilantro, green onion, and sesame seeds. Serve immediately.

SPICY THAI NOODLES



Spicy Thai Noodles image

Deliciously spicy with hints of sweetness, these noodles are an amazing addition to your dinner table

Provided by The Chunky Chef

Categories     Entree     Side Dish

Time 20m

Number Of Ingredients 8

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)

Steps:

  • 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!

Nutrition Facts : Calories 366 kcal, ServingSize 1 serving

SPICY PAN-FRIED NOODLES



Spicy Pan-Fried Noodles image

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories     dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

Steps:

  • In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
  • In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  • In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

SHRIMP FRIED NOODLES - THAI-STYLE



Shrimp Fried Noodles - Thai-Style image

Try this very popular Thai dish, good for lunch, supper, or anytime you crave something exotic with a little tang!

Provided by hot_spicie

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 15

1 pound dried rice vermicelli
2 cups bean sprouts, divided
3 tablespoons vegetable oil
1 teaspoon minced garlic
10 unpeeled, large fresh shrimp
1 tablespoon white sugar
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon Ketchup
2 eggs, beaten
1 tablespoon chopped dry roasted peanuts
1 tablespoon crushed dried shrimp
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
2 wedges fresh lemon

Steps:

  • Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.
  • Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.
  • Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.

Nutrition Facts : Calories 642.2 calories, Carbohydrate 103.3 g, Cholesterol 175.4 mg, Fat 15.6 g, Fiber 3.2 g, Protein 20.1 g, SaturatedFat 2.9 g, Sodium 646.9 mg, Sugar 5.9 g

PAD THAI (THAI STIR-FRIED NOODLES)



Pad Thai (Thai Stir-Fried Noodles) image

A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Provided by Ducky

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (454 g) package rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallot, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onion, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)

Steps:

  • Boil noodles until just soft (do not overcook).
  • Drain water and place noodles in separate bowl.
  • Meanwhile, heat 3 Tbsp oil in wok on high heat.
  • Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
  • Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
  • Cook eggs.
  • Mix eggs and chicken.
  • Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
  • Stir in bean sprouts, green onion and peanuts.
  • Garnish with fresh cilantro and a quick squeeze of lime juice.
  • Serve immediately, with Pad Thai sauce, as desired.

STIR-FRIED THAI NOODLES: PAD THAI



Stir-Fried Thai Noodles: Pad Thai image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Steps:

  • Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
  • In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.
  • Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.
  • Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)
  • When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

SPICY THAI BASIL CHICKEN & NOODLE STIR-FRY



Spicy Thai Basil Chicken & Noodle Stir-Fry image

Make and share this Spicy Thai Basil Chicken & Noodle Stir-Fry recipe from Food.com.

Provided by mtodryk

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons fish sauce
8 ounces rice noodles
4 tablespoons peanut oil
2 teaspoons garlic, minced
1 Thai chile, minced
1 lb boneless skinless chicken breast, cut into thin strips
1/2 cup carrot, julienne-cut
4 tablespoons green onions, thinly sliced
1 cup Thai basil, fresh

Steps:

  • Mix sugar,lime juice and fish sauce in small bowl. Set aside.
  • Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside.
  • Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant.
  • Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through.
  • Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted.
  • Add noodles; toss to coat. Serve immediately.

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From therecipes.info


SPICY FRIED NOODLES | FOOD TO LOVE
1. In a small bowl, mix together chilli sauce, oyster sauce, soy sauce and brown sugar and set aside. 2. Heat 1 Tbsp of the oil in a wok or your largest (preferably non-stick) frying pan on medium high heat. Lightly whisk eggs with a pinch of salt. Add eggs and mix them around a bit, then leave for 1-2 minutes to set as an omelette.
From foodtolove.co.nz


THAI STIR-FRIED NOODLES - FORGETFUL MOMMA
2021-06-22 Frying pans will not work for making Thai stir-fried noodles. For the true taste, invest in wok. You will be able to use it for any number of additional delicious recipes so it is a great piece for your kitchen. Prep time: 10 mins | Cook time: 30 mins | Serves: 2 – 3. Ingredients: 16 oz rice noodles; 2 or 3 cloves of garlic depending on your ...
From forgetfulmomma.com


THAI FRIED NOODLES • COOKING HAWAIIAN STYLE
2020-09-17 Place noodles in a large heat proof bowl; cover with boiling water. Let sit 5-8 minutes until softened. Drain well. Set aside. In a small mixing bowl; combine lime juice, patis, palm sugar and garlic paste. Set aside. Lightly season pork and chicken with salt and pepper.
From cookinghawaiianstyle.com


SPICY THAI NOODLES (15-MINUTE RECIPE) | A MIND "FULL" MOM
2019-08-20 Place noodles in large mixing bowl and immediately toss the noodles with the remaining ½ tablespoon canola oil to coat. This keeps the noodles from sticking together! Add the peanut sauce, peppers, green onions, carrots, broccoli, sugar snap peas, cabbage, cilantro to …
From amindfullmom.com


15 SPICY NOODLE RECIPES TO MAKE FOR DINNER | ALLRECIPES
2021-06-02 Low-Calorie Spicy Peanut Noodles. Credit: France C. View Recipe. Make this low-calorie dinner with just seven ingredients: a package of shirataki noodles, powdered peanut butter, soy sauce, Sriracha, stevia, cucumber slices, and a chopped green onion.
From allrecipes.com


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