Spicy Thai Noodles

Today is the first recipe post of 2013 for Cooking in College! It feels good to be back from our honeymoon and transitioning into our daily routines. Our roommate Karin graduated in December and moved out so it is just us two with our cats Rory and Cici. We are really married now!

One thing we missed on our trip was the ability to cook. We did have a kitchen but we were out exploring every day so we didn’t use it. When we got back, the first thing we made was this really easy spicy Thai noodles. It was nice getting back in the kitchen!

This recipe calls for toasted sesame seeds. You can easily make these by, wait for it, toasting some sesame seeds in a pan over medium-low heat for 4 to 5 minutes (just make sure to stir or swirl the pan occasionally). This was totally worth it!

Print this recipe!

Fun fact, in Ireland they call “take-out” “take-away.” We are so cultured now.

• Servings – 4
• Prep time – 5 minutes
• Cook time – 10 minutes

Ingredients

• 1 box Linguine
• 1 tablespoon crushed red pepper (add more for a kick!)
• 1/4 cup vegetable oil
• 1/2 cup sesame oil
• 6 tablespoons honey
• 6 tablespoons soy sauce

Toppings:

• 1/3 cup toasted sesame seeds
• 1/2 chopped green onions
• 2 carrots peeled and shredded
• 1/2 cup fresh cilantro chopped
• 1/2 cup chopped peanuts

Protocol

1. Boil the pasta. Once finished, drain and place into a large bowl.

2. In a sauce pan, heat the vegetable oil and sesame oil. Add in the pepper flakes and cook over medium heat for 2 minutes.

3. Strain out the pepper flakes and reserve the oil. Whisk in the honey and soy sauce into the oil.

4. Toss the noodles in the sauce until well coated.

5. Add on the toppings, serve and enjoy!

-D&E