Spicy Thai Noodles


This recipe evolved from one I saw 20 years ago and just altered to suit myself over time; the only things I know for sure the original recipe had were lime juice, crushed red pepper, peanuts, soy sauce, garlic and brown sugar. Those are the basis for a tasty Thai dish like this, and you can add whatever else you like. Collect your ingredients and have them all ready to go, because this one goes fast.


1/2 lb. linguine or other flat noodle

juice of a lime
1/3 cup dry-roasted, unsalted peanuts, crushed*
1/4 cup soy sauce
1 large clove of garlic, chopped finely
1 tablespoon brown sugar
2 tablespoons chopped red onions or scallions
1/4 cup of chopped red bell pepper
handful of chopped fresh cilantro (or, about half that much fresh basil)
1 beer (mostly for drinking while you cook, but also for some liquid if needed)
2 tablespoons vegetable oil
crushed red pepper to taste


Cook the noodles and strain. Heat a non-stick skillet to medium-high and, when it’s hot, add vegetable oil and crushed red pepper. Add onions, bell pepper and garlic; saute until just barely wilted. Add the soy sauce, brown sugar and peanuts. The sugar will start to thicken the mix, so pour some of your beer into it to thin it a little. Just before you take the mix off the heat, add the cilantro and continue to saute for maybe half a minute.


Pour the mix over the noodles and garnish with cilantro leaves. If you want some additional crunch, add bean sprouts or sliced water chestnuts as you toss the dish. Serve with lime wedges. Makes enough for two people.


* I crush the peanuts by folding them into a cloth napkin and banging on them with the handle of a heavy knife.

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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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