One Pot Spicy Thai Noodles

Last week I was making a recipe similar to these Spicy Thai Noodles at work, and I knew that I had to take the recipe home, modify it a bit, and make it for my husband � I KNEW he would love it. Of course I was right, and he gobbled it up. These One Pot Spicy Thai Noodles are SO easy, essentially one pot, but you can cook it in a skillet too, if you want. That is the catch � if you cook it in a skillet, it�s going to be 2 pots because you have to cook the noodles first, but if you just use a big pot, it can really be one pot. It�s up to you. Anyway, these Spicy Thai Noodles come together super quick and they are SO good. Spicy? Yes. So if you don�t like a lot of spice, scale back on the sriracha and red pepper flakes.

One Pot Spicy Thai Noodles

Ingredients

• 1 pound linguine
• 2 TBS olive oil , divided
• 2 large eggs , lightly beaten
• 1/2 tsp 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
• 1/3 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
• 1/4 cup peanuts , chopped

Instructions

• In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
• In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
• Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
• Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
• Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
• Serve immediately.

Recipe Notes

Notes: Serve warm or cold - it's great both ways! If you want to add a protein, I suggest cooking it after the eggs and then setting aside. If you add shrimp, you can add that in towards the end, when there is about 2-3 minutes left with for the veggies to cook.

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