Even with all the birthday madness this week, we did manage to whip up a few easy, delicious meals. Husband made this one night while I worked late, and it’s definitely a new favorite. I loved it for dinner and even more the next day cold. This recipe is also great because it is a great base that could be mixed up with a variety of different ingredients and toppings. For the meat eaters out there, I think adding cooked chicken and tossing it with the oil would round out this dish nicely!
Spicy Thai Noodles
via a small snippet
1 box linguine
1 tablespoon crushed red pepper flakes
1/4 cup vegetable or canola oil
1/2 cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce
1/2 cup chopped green onions
2 carrots, shredded
1/2 cup chopped cilantro
3/4 cup peanuts, chopped
Combine the crushed red pepper flakes, vegetable and sesame oil in a small sauce pan. Cook over medium heat for about 2 minutes. Strain out of the red pepper flakes, reserving the oil. Whisk the honey and soy sauce into the reserved oil. Cook the noodles according to the package, to al dente.
Drain the noodles and toss well with the oil mixture until the noodles are well coated.
To serve, top each bowl of noodles with green onions, carrots, cilantro and peanuts to taste.