Do you ever get one of those cravings where nothing, and I mean nothing, will do except for a huge bowl full of noodles?
Carbs, man. Bring ’em on.
When I have one of those days, I usually cheat and just do some fun shape of pasta, a little butter, a lot of garlic, and a bit of Parmesan. It’s easy, it’s quick, and my kids will eat it.
Sometimes I live it up, though. I make Thai noodles. Spicy, full of cilantro (you can totally substitute Thai basil or even regular basil), with a nick kick. My favorite part is the crunchy peanuts. The texture of the noodles with the peanuts is just perfection.
My tween loves these noodles, but he loves big flavors just like his mama. My daughter gives me her patented death look, drags her stool to the counter, and proceeds to make a peanut butter jelly.
Give this a try. It’s good both hot and cold, though I do prefer it served hot. And, take it easy on the red pepper if you don’t love heat. You can always squirt on some sriracha if things aren’t spicy enough for you.
Spicy Thai Peanut Noodles
- 12 ounces spaghetti or linguini
- 1 to 2 tablespoons red pepper flakes 1 is pretty mild, but 2 is too much for my kids
- 1/2 cup sesame oil
- 1/4 cup peanut butter optional
- 3 tablespoons honey
- 6 tablespoons soy sauce
- Green onions, cilantro, and chopped peanuts, for topping
- Cook noodles according to package directions.
- While noodles are cooking, heat the sesame oil and red pepper flakes over medium heat for 3-5 minutes.
- Strain through a fine mesh strainer, discarding the pepper flakes and saving the oil. Stir the peanut butter into the hot oil until melted and combined.
- Mix the honey and soy sauce into the oil until well combined.
- Drain the noodles when finished cooking and toss with the sauce.
- Top with cilantro, green onions, and plenty of chopped peanuts before serving.