I can't believe I never posted this recipe! I first made it several months ago (hence the winter-time picture without natural light!), have made it several times since, but it somehow got lost in my draft folder.
I first saw this recipe on the blog A Taste of Home Cooking, and she had actually made the recipe as part of the Recipe Swap she hosts. When I first read the recipe it reminded me a lot of vegetable lo mein because of all of the veggies. This is great as a main dish, or if you really want some protein to go along with it, a simple sliced, grilled chicken breast would be perfect.
One step you do not want to skip when making this recipe is toasting the sesame seeds. It takes almost no time at all, but adds both flavor and texture to this dish.
Spicy Thai Noodles:
Source: A Taste of Home Cooking
- 1 tablespoon sesame oil
- 4 tablespoons vegetable oil
- 1 lb. mushrooms, sliced
- 10-12 asparagus spears, stems removed
- 1/2 cup matchstick carrots
- 1/2 onion, sliced
- 1/4 cup peanuts (I omitted these)
- 1/2 lb thin spaghetti
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/2-1 teaspoon Sriracha, more if you want it spicier
- 1 tablespoon toasted sesame seeds
- Green onions, for garnish
- Heat the sesame oil and vegetable oil in a large skillet over medium heat.
- Add the mushrooms, asparagus, carrots, onions (and peanuts). Cook for 10-12 minutes or until vegetables are soft.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
- In a large bowl, whisk together the honey and soy sauce then add the Sriracha.
- When the noodles are done, add them to the bowl with the honey and soy sauce and toss to coat. Add the vegetables to the bowl and toss to coat. Serve in bowls garnished with toasted sesame seeds and green onions.