Best Spicy Thai Noodles Recipes

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

SPICY THAI PEANUT NOODLES

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

SPICY THAI PEANUT SAUCE WITH CHICKEN AND RICE NOODLES

Steps:

• Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
• Chicken: Cut and sauté chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
• Noodles: Cook rice noodles in water with salt, according to package instructions.
• Serve chicken/vegetables over noodles with sauce poured generously on top.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken: Combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and place the chicken thighs on the pan, cooking for 4 minutes per side.
• For the noodles: In a medium saute pan over medium heat, add the canola oil. Add the ginger, lime zest and juice, garlic, red pepper flakes and chicken stock. Stir all to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer for 2 minutes.
• Place the noodles in a large serving bowl along with the carrots and crushed peanuts and toss well to combine. Add the cilantro chicken and serve.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Steps:

• Heat oil in large skillet or Wok on med-hi heat.
• Add onions and stir, cook for 3 minutes.
• Add garlic and ginger, cook 2 minutes.
• Add next 5 spices, cook 1 minute.
• Add tomatoes, cook 1 minute.
• Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 3-5 minutes.
• Stir in cilantro, lemon juice and zest.
• Serve over rice noodles with lime wedges.
• Rice Noodle Cooking Directions:.
• Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
• Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
• Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Note: This whole recipe can be cut in half including the rice noodles.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL

Steps:

• Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
• Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

MAGIC NOODLES (SPICY THAI PEANUT CURRY NOODLES)

Steps:

• Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
• Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
• Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
• Start a large pot of water to boil for the noodles.
• Rinse and slice the peppers into thin strips.
• Rinse the rest of the veggies and add all of the veggies to the sauce.
• Cover and let continue to simmer on lowest heat.
• When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
• Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
• Drain noodles.
• Turn off heat.
• Add a small amount of the coconut peanut butter sauce to the large pasta pot.
• Return the noodles to the pot.
• Pour the rest of the sauce with veggies on top of the noodles.
• Toss thoroughly.
• Serve with a garnish of chopped peanuts on top.

SPICY THAI PORK WITH VEGETABLES & SESAME NOODLES

Steps:

• Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, peanut sauce and water to bag. Gently squeeze bag to blend ingredients; set aside.
• Slice pork tenderloin 1-inch thick; sprinkle with salt and pepper. Add to oven bag. Turn bag several times to coat pork with sauce. Arrange pork in even layer in oven bag. Top with snap peas and bell pepper.
• Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
• Bake 12 to 14 minutes or until pork reads 145°F on meat thermometer. While pork is baking, break up noodles and COOK according to package directions. Drain cooked noodles and place in medium bowl with 1 seasoning packet, sesame oil and green onions; stir to mix well. Carefully cut bag open.
• Place 1/4 of noodles on each plate and top with pork, vegetables, and sauce. Sprinkle with peanuts and green onions. Drizzle with additional peanut sauce, if desired.

SPICY THAI PEANUT NOODLES

Steps:

• Cook 8oz pasta (spaghetti or linguine) until done and set aside.
• Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
• Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
• Cook over medium heat until peanut butter and honey melt and sauce is heated through.
• Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL

Steps:

• Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
• Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
• Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

CILANTRO CHICKEN AND SPICY THAI NOODLES

Steps:

• For the chicken, combine all the ingredients in a nonreactive bowl and let stand at room temperature for 20 minutes. Prepare a grill pan to medium-high heat and grill the chicken thighs 4 minutes per side or until done.
• For the sauce, add canola oil to a saute pan over medium heat. Add the ginger, lime zest, juice, garlic, red pepper flakes and chicken stock. Stir well to combine and sprinkle with salt and pepper. Add the curry paste, seasoned rice vinegar and scallions. Reduce the heat to low and simmer 2 minutes.
• Place the cooked noodles in a large serving bowl and add sauce, carrots and peanuts - toss well. Add the cilantro chicken and serve.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS & THAI BASIL

Steps:

• Heat peanut oil in small skillet over medium heat.
• Add ginger and garlic; sauté 1 minute.
• Transfer to large bowl.
• Add next 6 ingredients; whisk to blend.
• Place noodles in sieve over sink.
• Separate noodles with fingers and shake to remove excess starch.
• Cook in large pot of boiling salted water until just tender, stirring occasionally.
• Drain and rinse under cold water until cool.
• Drain thoroughly and transfer to bowl with sauce.
• Add sliced green onions and toss to coat noodles.
• Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
• Stir in peanuts and Thai basil; toss again.
• Season to taste with salt and pepper.
• Serve at room temperature.
• **Cook time does not include letting noodles absord the dressing for 1 hour.

SPICY THAI NOODLES WITH VEGETABLES

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

SPICY THAI NOODLES WITH PORK AND MINT

Steps:

• Boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.
• Meanwhile, mix sauce ingredients in a small bowl.
• Prep the other ingredients and have them all ready before starting--the rest of the cooking is done in MINUTES.
• Heat oil in a wok or large skillet to hot.
• Stir-fry garlic for about 20 seconds until starting to brown.
• Add the chiles (STAND BACK and have the fume hood on HIGH unless you want to cough and cry for half an hour--trust me) and fry for about 30 seconds.
• Add the pork and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. Let it bubble a bit.
• Drain the noodles and stir them into the wok mixture. Toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.
• Dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).
• Have plenty of cold beverages ready.

SPICY THAI PEANUT VEGETABLE CURRY NOODLES

Steps:

• In the bowl of a food processor, combine the coconut milk, peanut butter, red curry paste, hoisin sauce, brown sugar, sriracha, soy sauce, and ginger. Pulse to combine until smooth. Season to taste with more soy sauce and sriracha. Set aside.
• Heat the oil in a large pan or wok over medium-high heat. Add the tofu and sweet potatoes to the pan and saute, stirring frequently, until sweet potatoes are tender, about 8-10 minutes.
• Stir the sugar snap peas into the pan and saute or a minute or two, until bright green.
• Add in the noodles and saute until heated through.
• Stir the sauce into the pan and cook for a few minutes to heat through, stirring frequently. Serve with more hot sauce at the table.

SPICY THAI PRAWN NOODLES

Steps:

• Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
• Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

SPICY THAI PEANUT NOODLES RECIPE - (4.5/5)

Steps:

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

THAI-STYLE PORK AND PEANUT SPICY NOODLES

Steps:

• In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
• If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
• Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don't let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
• Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
• Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
• Serve with a sprinkle of fresh coriander and squeeze of lime.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASAL RECIPE - (4/5)

Steps:

• Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature. Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/Spicy-Sesame-Noodles-with-Chopped-Peanuts-and-Thai-Basil-238798#ixzz2LpSgVt3l