Ever crave that spicy Thai food that you can only get at restaurants? Spicy Thai Noodles are SO good and easy to make! So why not make it at home? I found a version of this recipe on Pinterest a while back and decided to make it. I did make a few changes to it and it came out amazing! Hubby really loved it too, went back for seconds and thirds. Every time I make this recipe, it’s pretty much a guarantee that there will be no leftovers for lunch!
If you don’t like spicy too much, scale back on the sriracha and red pepper flakes. If you’re like me and love SPICY, then be generous on it. Also, this recipe is vegetarian, but if you want, you can pretty much add any meat you want, be it chicken, beef or even shrimp!
- 2 tbsp Olive Oil
- 2 Eggs
- 1/2 tsp crushed red pepper
- Broccoli, cut into small florets
- Mushrooms, chopped
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 1/3 cup soy sauce
- 1/2 tbsp Sriracha (or more if you prefer spicy, omit if you don’t want spicy)
- 2 tsp ground ginger
- Cook linguine
- In a bowl, combine brown sugar, soy sauce, sriracha, red pepper flakes and ginger. Mix well and set aside.
- In a Wok, heat olive oil over medium-high. Add mushrooms and broccoli and cook until tender, about 5-6 minutes.
- Once vegetables are cooked, put to the side of the Wok and add eggs. Stir until eggs are scrambled and cooked.
- Turn heat down to low and add pasta and sauce mixture. Stir well to coat pasta and vegetables with sauce.
Note: Original recipe requires zucchini. Since I’m not a fan of zucchini, I replaced it with broccoli. You can also add meat if you don’t want to make it vegetarian. This recipe usually goes well with chicken or beef.