Description
A vibrant and flavorful Spicy Thai Noodle Stir Fry featuring linguini noodles tossed with a colorful mix of fresh vegetables and a spicy, savory sauce. This quick and easy dish balances heat and sweetness with a crunchy garnish of peanuts and sesame seeds, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 1 lb linguini
Vegetables
- 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 (whites and greens separated)
- 1/4 cup fresh cilantro, roughly chopped
Sauces and Oils
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Mirin
- 2 teaspoons sesame oil (for sauce)
- 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 Sriracha (adjust to taste)
- 1/4 teaspoon chili pepper flakes (adjust to taste)
Garnishes
- 1/4 cup peanuts, roughly chopped (divided)
- Sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, whisk together the sesame oil, light soy sauce, dark soy sauce, ginger paste, brown sugar, chili garlic sauce, Sriracha, and chili pepper flakes until well combined. Set aside.
- Cook the linguini: Bring a large pot of salted water to a boil, and cook the linguini according to package instructions until al dente. Drain well and set aside.
- Sauté the vegetables: Heat 1 tablespoon sesame oil and 1 tablespoon extra virgin olive oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms, julienned carrots, red bell pepper, baby spinach, and snap peas. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and the mushrooms begin releasing their juices.
- Add aromatics and deglaze: Stir in the minced garlic, the whites of the green onions, half of the chopped cilantro, and half of the chopped peanuts. Cook for about 1 minute until the garlic is fragrant. Pour in the Mirin and use a spatula to scrape up any caramelized bits from the pan. Reduce heat to low.
- Combine noodles and sauce: Add the cooked linguini and the prepared sauce to the pan. Toss thoroughly to coat the noodles and vegetables evenly. Continue to cook for 1 minute to let the sauce slightly reduce and cling to the ingredients. Remove the pan from heat.
- Garnish and serve: Transfer the noodles to serving plates. Sprinkle with the remaining peanuts, cilantro, green onion greens, and sesame seeds. Serve immediately while hot and enjoy!
Notes
- Adjust the amount of chili garlic sauce, Sriracha, and chili flakes to control the heat level to your preference.
- Mirin adds a subtle sweetness and acidity, but you can substitute with a mixture of sugar and white wine if unavailable.
- For a gluten-free version, use gluten-free soy sauce or tamari and gluten-free noodles.
- Feel free to swap linguini with rice noodles or other preferred noodles for authentic Thai texture.
- To add protein, consider topping with grilled chicken, tofu, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Spicy Thai noodles, stir fry noodles, vegetarian Thai recipe, spicy noodle stir fry, sesame noodles, Thai dinner
