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Spicy Thai Noodles Recipe

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4.2 from 62 reviews

These spicy Thai-inspired noodles toss tender spaghetti with crisp cabbage, carrots, garlic, scrambled eggs, scallions, and roasted cashews in a savory-sweet sauce with a lively kick of red pepper. Ready in about 30 minutes, they make a satisfying weeknight meal that’s easy to adjust to your preferred heat level.

Ingredients

Noodles

  • 8 ounces spaghetti

Sauce

  • 3 tablespoons soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons white sugar
  • 2 tablespoons sesame oil
  • 4 teaspoons lemon juice

Stir-Fry

  • 3 to 4 tablespoons vegetable oil, divided
  • 3 cups shredded cabbage
  • 2 medium carrots, shredded or cut into thin matchsticks
  • ½ medium onion, sliced
  • 3 large garlic cloves, finely chopped
  • 1 to 2 tablespoons red pepper flakes, to taste
  • 4 eggs
  • 4 scallions, cut into 1-inch pieces
  • 1 cup roasted cashews, chopped

Instructions

  1. Cook the spaghetti.

    Cook the spaghetti according to the package instructions until tender. Drain and set aside. While it cooks, prepare the vegetables and sauce.

  2. Mix the sauce.

    In a medium bowl, stir together the soy sauce, oyster sauce, sugar, sesame oil, and lemon juice until the sugar dissolves. Set aside.

  3. Stir-fry the vegetables.

    Heat 2 to 3 tablespoons of vegetable oil in a large sauté pan or wok over high heat. Add the cabbage, carrots, and onion and stir-fry for about 2 minutes, until slightly softened but still crisp.

  4. Add the garlic and pepper flakes.

    Stir in the chopped garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring, until fragrant.

  5. Cook the eggs.

    Reduce the heat to medium and push the vegetables to the edges of the pan. Add the remaining 1 tablespoon of vegetable oil to the center, crack in the eggs, and stir occasionally until they begin to set. Mix the partially cooked eggs into the vegetables.

  6. Toss everything together.

    Give the sauce a quick stir, then add it to the pan along with the cooked spaghetti, scallions, and chopped cashews. Stir constantly for about 2 minutes, until the noodles are evenly coated and the sauce has mostly absorbed or evaporated.

  7. Serve.

    Divide the noodles among bowls, scooping up the flavorful bits from the bottom of the pan. Serve hot.

Notes

  • Adjust the red pepper flakes to suit your preferred spice level.
  • Cut or shred the carrots into thin pieces so they cook quickly while retaining some crunch.
  • Stir the sauce just before adding it, since the sugar may settle at the bottom of the bowl.
  • Use low-sodium soy sauce if desired; sodium levels vary by brand.
  • For the best texture, serve the noodles right after cooking.

Find it online: https://recipethrive.com/spicy-thai-noodles-recipe/