Recently, I was looking online for a recipe to utilize some Thai rice noodles that I had in my cupboard. I came across a food blog called The Chunky Chef, which had an interesting recipe for 20-minute Thai noodles in a from-scratch spicy chili sauce. I made a few small tweaks to the Chunky Chef recipe and here are the results. The recipe is for the noodles only. You can easily add cooked chicken, beef, pork, tofu, veggies, or shrimp to the dish as I did.
1 lb Thai rice noodles, preferably wide like fettuccine or linguine
1/2 – 1 1/2 Tbsp red pepper flakes (amount depends on how spicy you want it)
2 Tbsp vegetable oil
1/3 cup sesame oil
1 1/2 tsp chili paste (I like Sambal Oelek)
6 Tbsp soy sauce
6 Tbsp honey
Optional: Minced scallions, shredded carrots, chopped peanuts, cilantro, Sriracha, and toasted sesame seeds to garnish
1. Prepare garnishes and set aside for later use.
2. Cook the rice noodles according to package directions. Drain well and set aside.
3. While noodles are cooking, heat the oils in a large skillet with the red pepper flakes.
4. Once the oil is hot, strain the pepper flakes using a fine mesh strainer, reserving the spicy oil in a bowl. Add reserved oil back into the skillet along with the chili paste. Whisk in the soy sauce and honey.
5. Toss the noodles in the skillet with the sauce.
6. The noodles can be served hot, warm, at room temperature, or cold. Top with whatever optional garnishes you wish.
FOR RESTAURANT REVIEWS GO HERE
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX . TO SIGN UP FOR FREE GO HERE.
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.