Thai Spicy Noodles
Original recipe: One Pot Spicy Thai Noodles by Domestic Superhero
This was my first time making the dish and as soon as I took a bite, my eyes lit up from the flavour. The noodles-to-stuff ratio was a bit off though, so next time I am going to add tofu and bean sprouts, plus a third chicken breast in addition to the ingredients listed below.
Serves 4-5
DIRECTIONS
1lb linguine pasta (dry)
3 tbsp olive oil, divided
2 large eggs, beaten
1 tsp red pepper flakes (more or less, depending on your spice tolerance)
300g crimini mushrooms, sliced
1 large zucchini, sliced into circular disks, then again in into half-moons
3 cloves of garlic, minced
2 tbsp light brown sugar
1/3 cup soy sauce
2 tbsp sriracha (more or less, depending on your spice tolerance)
3-4 tsp fresh ginger, grated
2 dashes roasted sesame oil
2-3 dashes fish sauce
2 chicken breasts, sliced
salt & pepper (pinch of each)
1/2 tsp garlic powder
1/4 cup roasted, unsalted peanuts, crushed (optional)
INGREDIENTS
1. Bring a large non-stick pot of salted water to a boil (about just over half full) and add the linguine, cooking until al dente per the package instructions.
2. While the noodles cook, chop the zucchini, mushrooms, and garlic into a bowl and set aside.
3. Crack 2 eggs into a separate bowl and beat. Set aside.
4. Once the pasta is cooked, drain into a colander and drizzle & toss with olive oil to prevent sticking.
5. Place the pot back onto the stove at medium high heat and add 1 tbsp of oil. Once at heat, add the beaten eggs and red pepper flakes, stirring constantly until scrambled and cooked through. Remove eggs from the pot and set aside.
6. Add another 1 tbsp oil to the pot. Once at heat, add the zucchini, mushrooms, and garlic, cooking until tender (can pierce the zucchini with a fork).
Note: This took about 5 minutes for me, but will vary depending how thick your slices are.
7. While the vegetables cook down, in a small bowl whisk together the sauce ingredients: sugar, soy sauce, sriracha, ginger, sesame oil, and fish sauce.
8. Once the vegetables are cooked, remove from the pot and add the last 1 tbsp of oil. Once at heat, add the chicken and season with a pinch of salt & pepper plus the garlic powder. Cook until chicken is no longer pink in the middle.
9. To the same pot, add back the vegetables, egg, and noodles, along with the sauce and mix until thoroughly combined.
10. Serve with crushed peanuts on top, if desired.