Description

These One Pot Spicy Thai Noodles come together quickly in a single pan, delivering the vibrant flavors of Thai cuisine with minimal fuss. Packed with fresh vegetables, tender noodles, and a spicy-sweet sauce, this convenient and satisfying meal is perfect for weeknight dinners or easy meal prep.

Ingredients

Units Scale

Main Ingredients

8 oz linguine or spaghetti noodles (rice noodles work too)
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small red bell pepper, thinly sliced
1 small carrot, julienned or thinly sliced
2 green onions, chopped
1 cup snap peas or snow peas, trimmed
2 eggs (optional, for scrambling in)

Sauce

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sriracha (adjust to taste)
1 tablespoon rice vinegar
1 tablespoon creamy peanut butter
1 teaspoon sesame oil

For Serving

Chopped cilantro
Chopped peanuts
Lime wedges

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Instructions

Cook the Noodles:
Bring a large pot of water to a boil. Add the linguine or spaghetti and cook until al dente, following package directions. Drain and set aside. If using rice noodles, soak them according to package instructions and set aside.
Sauté Vegetables:
Heat the vegetable oil over medium-high heat in the same pot. Add garlic, bell pepper, carrot, and snap peas. Cook, stirring frequently, until veggies are just tender, about 3-4 minutes.
Scramble Eggs (Optional):
If using eggs, push the veggies to one side of the pot. Crack the eggs into the empty side and scramble until just set, then mix with the vegetables.
Mix the Sauce:
In a small bowl, whisk together soy sauce, brown sugar, sriracha, rice vinegar, peanut butter, and sesame oil until smooth.
Combine Everything:
Add the drained noodles to the pot with the vegetables. Pour the sauce over, using tongs to gently toss everything together. Cook for 2-3 minutes, until noodles are heated through and well-coated. Stir in green onions.
Garnish and Serve:
Serve noodles hot, garnished with chopped peanuts, cilantro, and plenty of lime wedges for squeezing over the top.

Notes

Leftovers keep well in the fridge for up to 3 days.
Swap in broccoli, mushrooms, or other quick-cooking veggies if desired.
For added protein, toss in cooked chicken, shrimp, or tofu at the end.
Adjust sriracha to tailor spiciness to your preference.

Nutrition

Serving Size: 1/4 of recipe
Calories: 360
Sugar: 8g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 10g
Cholesterol: 70mg