Tuesday, April 9, 2013

Spicy Thai Noodles

Well, after talking about it for weeks, I finally got around to making these.  And then I didn't like them.  I don't think that I did anything particularly wrong, or that the recipe is in anyway off (well, I did slightly under cook the pasta, but not enough to make it bad), I just wasn't a fan.  I found the sesame oil to be overpowering.  However, if you like that, these are totally for you.  They were pretty easy to make, and I'm definitely glad that I went outside of my usual comfort zone of white people food; that's actually always been one of my goals of this blog, to cook things that I usually wouldn't think of or wouldn't make because it seemed too different from how I usually cook. 

Also, this is the first post that has the pictures taken with my new camera!  I'm a little obsessed with it and think that everything it does is magical, but the pictures are legit better.  Let me know in the comments what you think; I'd like to improve my photography overall, so if you have suggestions, give them to me!

Spicy Thai Noodles - A Small Snippet

1 Box Noodles (I used whole wheat spaghetti)
1-2 Tablespoons Red Pepper Flakes (Adjust this to your personal preferences, I used 1 1/2 Tablespoons, mostly because when given a range I like to go for the middle)
1/2 Cup Sesame Oil (You can find this in the Asian food aisle of most grocery stores.  If it isn't there, check the marinades/salad dressings or the Olive Oil aisles.  Sometimes it's hiding)
1/4 Cup Vegetable Oil
6 Tablespoons Honey (Pro-tip - Spray the measuring utensil with cooking spray before measuring the honey.  It will slide right out)
6 Tablespoons Soy Sauce
Green Onions, Grated Carrot, Peanuts, Cilantro, Whatever else you want

Boil the noodles to your desired doneness (should probably be more than mine...just sayin).  Drain and put into a bowl.

Heat both the oils and the pepper flakes over medium heat in a small pan.  Basically, you're making spicy infused oil. 

Heat for a few minutes, then strain the oil through a small mesh strainer.  You don't want the pepper to end up in the oil, so make sure the colander is smaller than the pepper.

Whisk in the soy sauce and honey.  It will be lumpy and weird at first, but the honey will break up and mix in after a few minutes.

Pour the sauce over the noodles and toss until the sauce is incorporated.  Don't worry if some pools at the bottom, just mix a little more, it should blend in.

Top with whatever you like.  I went with grated carrots, green onions, and peanuts, because that is what I had.

Serve cold.


  1. The pics are great!! Definitely much better quality! Spread the ingredients out so that we can see them all!

    1. Good call! Thanks! This camera is so fun to play with...