Description
A vibrant and spicy Thai noodle stir fry featuring linguini tossed with a flavorful sauce made from soy, chili, and ginger, combined with fresh vegetables and garnished with peanuts and sesame seeds for a satisfying and colorful meal.
Ingredients
Scale
Noodles & Oils
- 1 lb linguini
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Mirin
Vegetables
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach, packed
- 8 ounces white mushrooms, sliced
- Handful of snap peas
- 1 garlic clove, minced
- 3 green onion stalks, sliced (whites and greens separated)
Herbs & Nuts
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup peanuts, roughly chopped
- Sesame seeds for garnish
Sauce Ingredients
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- 1/4 cup dark soy sauce
- 1/2 teaspoon ginger paste or minced ginger
- 1 teaspoon brown sugar
- 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon Sriracha (adjust to taste)
- 1/4 teaspoon chili pepper flakes (adjust to taste)
Instructions
- Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, ginger paste, brown sugar, chili garlic sauce, Sriracha, chili pepper flakes, and 2 teaspoons of sesame oil. Set this spicy, flavorful sauce aside for later use.
- Cook the linguini: Bring a large pot of salted water to a boil. Add the linguini and cook until al dente, following the package instructions, usually about 8-10 minutes. Drain and set aside.
- Sauté the vegetables: While the pasta cooks, heat 1 tablespoon sesame oil and 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add sliced mushrooms, julienned carrots, red bell pepper, baby spinach, and snap peas. Cook for 7-8 minutes until the vegetables have softened and the mushrooms begin to release their juices.
- Add aromatics & Mirin: Stir in the minced garlic, the white parts of the green onions, half the cilantro, and half the peanuts. Sauté for 1 minute until the garlic is fragrant. Pour in the Mirin and scrape up any browned bits from the bottom of the pan to incorporate those rich flavors. Lower the heat to low.
- Combine pasta and sauce: Add the cooked linguini to the skillet along with the prepared sauce. Toss to coat the noodles evenly and cook for another minute, allowing the sauce to reduce slightly and cling to the pasta.
- Garnish and serve: Remove the skillet from heat. Top the noodles with the remaining peanuts, cilantro, green onion greens, and a generous sprinkle of sesame seeds. Serve immediately while hot.
Notes
- Adjust the amount of chili garlic sauce, Sriracha, and chili flakes based on your preferred spice level.
- Use linguini or any long pasta as a substitute for traditional rice noodles if desired.
- For a gluten-free version, substitute soy sauces with tamari or gluten-free alternatives and use gluten-free noodles.
- Add protein like tofu, chicken, or shrimp for a heartier dish.
- Mirin adds a subtle sweetness and depth; if unavailable, use a sweet rice wine or a teaspoon of sugar as a substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: spicy Thai noodles, stir fry, linguini stir fry, vegetarian Thai recipe, quick noodle dinner, sesame soy sauce noodles
