Spicy Thai Noodles

The other day I had a serious craving for Thai food, and I don’t like Thai food so it took me a while to come up with something. While I didn’t have real Thai noodles I did have flat pasta, fettuccine. So that’s what I used.

For the noodles:

  • Fettuccine
  • Olive oil
  • 2 large eggs, lightly beaten
  • Crushed red pepper flakes
  • Zucchini
  • Mushroom, chopped
  • Garlic, minced
  • Brown sugar
  • Soy sauce
  • Sriracha hot sauce
  • Fresh ginger, grated
  • Fresh cilantro, chopped
  • Peanuts, chopped


In a large stock pot, cook the pasta according to the instructions on the packet. Drain and put the pasta back into the pot and set aside.

In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger. Whisk is well to combine all the ingredients and set aside.

Return the large stock pot to the stove, and heat over medium heat, add olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside.


In another large stock pot, heat some more olive oil over medium heat and add the zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until the veggies are cooked through.


Turn the 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. Remove from heat, add peanuts and cilantro.

Stir well to combine and serve hot.


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