My poor, poor husband. He has always been a huge lover of Chinese and Thai cuisine, yet his lovely wife would much rather have Italian. Even though I’m the one to plan our menu every week and cook almost every meal, I reluctantly add in some Thai dishes every once in a while to keep him happy. At least at my house, a well fed husband is a happy husband – and one who will do the dishes after dinner.
These Thai noodles could not be easier to make – it takes longer to boil the noodles than it does to make the sauce and to prep the veggies. The sauce is a little bit spicy and a little bit sweet, and coats the noodles beautifully. I used a thick, whole wheat linguine noodle but you can also use angel hair or soba noodles. We ate the noodles plain, but they would be wonderful with the addition of chicken, beef or even more veggies like broccoli and snap peas.
Spicy Thai Noodles
Yields: 4-5 servings
1 pound linguine or angel hair pasta
1 tbsp crushed red pepper
1/4 cup canola oil
1/2 cup sesame oil
6 tbsp honey
6 tbsp soy sauce
Green onions, carrots, cilantro and toasted sesame seeds
Boil the pasta as directed. Drain and set aside. Finely chop the green onions and cilantro. Peel and shred the carrots.
In a small saucepan, heat the oil and crushed red pepper over medium heat for 2-3 minutes. Remove from the heat, and strain the oil through a sieve to remove the red pepper. Whisk the honey and soy sauce into the oil.
Toss the pasta into the sauce, then top with chopped green onions, cilantro, carrots and sesame seeds before serving.