One Pot Spicy Thai Noodles

10477702_10155763413340531_186960960_nI found this recipe online and it looked so delicious that I decided to make it for my friend’s birthday dinner. I altered and added some additional ingredients listed in the recipe to make it healthier and put my own spin on it.

  • 1 pound brown rice linguine
  • 2 TBS olive oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 1 zucchini, cut in half vertically, then sliced in half circles
  • 8 ounces mushroom, chopped
  • 3 cloves garlic, minced
  • 2 TBS brown sugar
  • 1/3 cup low sodium soy sauce
  • 3 TBS Sriracha hot sauce
  • 2 inches fresh ginger, grated
  • 1 handful fresh cilantro, chopped
  • 4 green onions, chopped
  • 1/4 cup peanuts, chopped and toasted
  1. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger. Whisk all ingredients well to combine and set aside. (This allows the flavors to marry together).
  2. Place a large pot on the stove,  and set the heat over medium heat.
  3. Add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside.
  4. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
  5. Return large stock pot to stove and heat remaining 1 TBS oil over medium heat.
  6. Add zucchini, mushrooms, and garlic. Sautee over medium high heat for 3-4 minutes or until veggies are cooked through.
  7. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce.
  8. Meanwhile, in a small skillet heat up peanuts until fragrant
  9. Remove from heat, add toasted peanuts, green onions, and cilantro; stir to combine.
  10. Serve hot and enjoy!