Let’s hear it for SPICY & SAVORY THAI NOODLES!

Spicy & Savory Thai Noodles were on the menu tonight . . . and we will certainly make this recipe again! However, to be on the safe side, I cut the recipe in half! That was a mistake . . . as this dish was so good that it would have been nice to have leftovers.  Pinterest was where I found this recipe (pinned it to my "low cholesterol" board); it originated @ the Domestic Superhero blog. I made just a few adjustments:  used whole grain linguine, crimini vs. regular button mushrooms, cut way down on the Sriracha (Barry doesn’t like too much heat) and added extra peanuts. We also passed the soy sauce at the table. 

Let’s hear it for Spicy and Savory Thai Noodles!

Hint -- Do ALL of the prep work before starting on the preparation. This includes chopping all vegetables, herbs & peanuts + assembling the sauce (step #2) and beating the egg with red pepper flakes (step #4). It will definitely make your life easier!

Spicy & Savory Thai Noodles    About 4 main dish servings

1 lb. whole grain linguine

2 tablespoon olive oil, divided

2 large eggs, lightly beaten

1/2 teaspoon crushed red pepper flakes

1 zucchini, cut in half vertically, then sliced in half circles

8 ozs. crimini mushroom, chopped

3 cloves garlic, minced

2 tablespoons brown sugar

1/3 cup low sodium soy sauce + extra for use at the table

1 tablespoon Sriracha hot sauce – it is hot so adjust to your own taste starting with less!

2” fresh ginger, grated

1 handful fresh cilantro, chopped

4 green onions, chopped

1/3 cup+ peanuts, chopped

1. In a large stock pot, bring salted water to a boil. Add linguine and cook according to package directions. Drain, saving some of the pasta water, and set aside.
   
2. Meanwhile, in a medium bowl combine brown sugar, soy sauce, Sriracha, and ginger; whisk well to combine; set aside.
   
3. Heat a skillet over medium heat, add 1 tablespoon olive oil.
4. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, remove to a dish and set aside.
   
5. In the skillet, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms. Sauté over medium high heat for 5 to 6 minutes or until veggies are cooked through; add garlic about halfway through cooking time.
   
   
   
   
6. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce.
   
   
   
   
7. Add Thai noodles to individual serving bowls and add a little of the reserved pasta water to loosen pasta if needed. Top each portion with peanuts, green onions, and cilantro. Serve warm or cold and pass extra soy sauce.
   

Recipe without photos . . .

Spicy & Savory Thai Noodles    About 4 main dish servings

1 lb. whole grain linguine

2 tablespoon olive oil, divided

2 large eggs, lightly beaten

1/2 teaspoon crushed red pepper flakes

1 zucchini, cut in half vertically, then sliced in half circles

8 ozs. crimini mushroom, chopped

3 cloves garlic, minced

2 tablespoons brown sugar

1/3 cup low sodium soy sauce + extra for use at the table

1 tablespoon Sriracha hot sauce – it is hot so adjust to your own taste starting with less!

2” fresh ginger, grated

1 handful fresh cilantro, chopped

4 green onions, chopped

1/3 cup+ peanuts, chopped

1. In a large stock pot, bring salted water to a boil. Add linguine and cook according to package directions. Drain, saving some of the pasta water, and set aside.
2. Meanwhile, in a medium bowl combine brown sugar, soy sauce, Sriracha, and ginger; whisk well to combine; set aside.
3. Heat a skillet over medium heat, add 1 tablespoon olive oil.
4. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, remove to a dish and set aside.
5. In the skillet, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms. Sauté over medium high heat for 5 to 6 minutes or until veggies are cooked through; add garlic about halfway through cooking time.
6. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce.
7. Add Thai noodles to individual serving bowls and add a little of the reserved pasta water to loosen pasta if needed. Top each portion with peanuts, green onions, and cilantro. Serve warm or cold and pass extra soy sauce..