One Pot Spicy Thai Noodles

These One Pot Spicy Thai Noodles are packed with bold flavor and come together quickly in a single pot, making cleanup just as easy as the cooking. With a delicious balance of savory and spicy flavors, they’re one of those easy dinner recipes that are perfect for busy weeknights.

This vegetarian noodle dish is simple to prepare and works equally well in a pot or a large skillet. The noodles absorb all the flavors as they cook, creating a satisfying meal that feels comforting while still being full of vibrant flavor.

The recipe is also easy to customize with additional protein. Shrimp, chicken, or tofu all pair beautifully with the spicy sauce and turn the noodles into an even heartier meal.

Another reason these noodles are so versatile is that they work well with a wide variety of vegetables. Mushrooms and zucchini are excellent choices, but carrots, bell peppers, onions, and squash are equally delicious additions.

Whether prepared exactly as written or adapted with different vegetables and proteins, these spicy Thai noodles are a flavorful one-pot meal that delivers plenty of taste with minimal effort.

One Pot Spicy Thai Noodles

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These One Pot Spicy Thai Noodles are packed with bold flavor and come together quickly in a single pot, making cleanup just as easy as the cooking. With a delicious balance of savory and spicy flavors, they’re one of those easy dinner recipes that are perfect for busy weeknights.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 pound linguine
• 2 TBS olive oil, divided
• 2 large eggs, lightly beaten
• ½ teaspoon crushed red pepper flakes
• 1 zucchini, cut in half vertically, then sliced in half circles
• 8 ounces mushroom, chopped
• 3 cloves garlic, minced
• 2 TBS brown sugar
• ⅓ cup low sodium soy sauce
• 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
• 2 inches fresh ginger, grated
• 1 handful fresh cilantro, chopped
• 4 green onions, chopped
• ¼ cup peanuts, chopped

Instructions

1. Bring a large stockpot of salted water to a boil. Add the linguine and cook according to the package directions. Drain well and set aside.
2. While the pasta cooks, whisk together the brown sugar, soy sauce, sriracha, and ginger in a medium bowl until smooth. Set aside.
3. Using the same stockpot, heat 1 tablespoon of olive oil over medium heat. Add the beaten eggs and red pepper flakes, stirring gently until the eggs are scrambled and fully cooked. Transfer the eggs to a plate along with the cooked pasta.
4. Add the remaining tablespoon of olive oil to the pot and heat over medium-high heat. Stir in the zucchini, mushrooms, and garlic, then sauté for 5–6 minutes, or until the vegetables are tender.
5. Reduce the heat to low. Return the pasta and scrambled eggs to the pot, then pour in the sauce. Toss everything together until the noodles and vegetables are evenly coated.
6. Remove from the heat and stir in the peanuts, green onions, and cilantro until combined.
7. Serve immediately.

Notes

• This dish can be served warm or chilled, making it a great option for any occasion.
• If you'd like to add a protein, cook it after scrambling the eggs, then set it aside and return it to the pot with the pasta and sauce.
• For shrimp, add it during the last 2–3 minutes of cooking the vegetables so it has enough time to cook through without becoming overcooked.

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