Spicy Thai Noodles is a delicious dish that begins as a very simple noodles and marinade, but you can easily pump it way up with your own unique twists.
After 10 straight days of eating out while I was on vacation, I was really looking forward to cooking my own food again. I feel the same way with my home. It’s great staying at a hotel and being out of town, but the best feeling in the world is being able to sleep in your own bed. Of course cooking means getting back to my goal of one new menu item per week. Work was really busy the whole week so I really didn’t have time to search for new menu items. Last Saturday was the final Saturday I had no commitments the whole weekend for several months, so I took advantage and searched for new recipes.
Pinterest came through, and I found a great recipe for Spicy Thai Noodles. I love spicy, and I love noodles so it seemed like a given. But while the dish was delicious as made in the original recipe, it lacked color and oomph. So I added chicken and more bright vegetables. I think steak or shrimp would work well too. The very first time I made this dish I wasn’t a fan of cooked peanuts…which is really funny, because now I will add peanuts into a dish any time it makes sense!
This is a photo of my first attempt, back when I didn’t like cooked peanuts. I went way overboard with the carrots and spring onions, but honestly that’s never a bad thing. I added bean sprouts because I had them, and they added a nice crunch, but I think if you’re going to do that, cook them instead of using completely raw. They’ll maintain the crunch, but will absorb some of the color.
The biggest challenge I’ve found with this dish is how oily it is. I made it per the original recipe directions the first time, and it was swimming in the oil. I honestly didn’t even realize until today that the recipe calls for the pasta to soak in the marinade overnight. I usually only marinate it for about 10 minutes, and to me that’s plenty. It doesn’t soak up the gorgeous color, but it also doesn’t soak up all that oil. I’ve found the trick is to marinate the chicken for several hours, but then let it drain for 30 minutes. And then I marinate the cooked pasta for only about 10 minutes, and let that drain for 15 minutes. Honestly, the longer it drains the better. So if you have more time, do it.
I’m not a fan of sesame oil. It is so powerful, and a little goes a really long way. The first time I made a dish using it I used what the recipe called for…and almost threw it away. Now I use a maximum of about 1/4 teaspoon per serving regardless. I’ve also eliminated it altogether, and to me it does not hurt the dish at all.
These Spicy Thai Noodles continue to be one of my favorite recipes. I really don’t know why I don’t make it more often. I need to change that moving forward.
Adapted from A Small Snippet
Shared on: Tickle My Tastebuds Tuesday, Tuesday Talk, Wine’d Down Wednesday, Pretty Pintastic Party, Meet Up Monday, Inspire Me Monday, Totally Terrific Tuesday, Tasty Tuesday, You Link It We Make It, Merry Monday, Foodie FriDIY, Melt In Your Mouth Monday, Wonderful Wednesday, Inspiration Thursday, SHINE Blog Hop, Snickerdoodle Sunday
For more great Thai inspired recipes, click on the photos below!