Last night's dinner was one inspired by Pinterest yet again and came originally from this site: http://asmallsnippet.com/2011/03/spicy-thai-noodles.html. I did make a couple changes to the recipe to suit my tastes. This meal is very easy and quick to make and is delicious every time. Sometimes, I add small cubes of chicken to accommodate the meat-eaters.
What You Need:
- 1 lb. box thin spaghetti or linguine
- 1 Tbsp. crushed red pepper flakes*
- 1/4 cup olive oil
- 1/2 cup vegetable oil
- 6 Tbsp. honey
- 6 Tbsp. soy sauce
- 2 carrots, peeled and shredded
- 3/4 cup peanuts, chopped
* Depending on how spicy you would like your noodles, you can use up to 2 tablespoons or as little as 1 teaspoon of red pepper flakes. I have found that 1 tablespoon is just the perfect amount of spiciness.
How to Do It:
First, boil water and cook your pasta. While the pasta is cooking, combine the red pepper flakes with the olive and vegetable oil and heat for 2 minutes on medium-high heat. Do NOT heat longer than 2 minutes as you run the risk of burning the red pepper flakes. While the oil is heating, peel and shred the carrots and chop the peanuts. After the two minutes is up, strain the oil mixture, retaining oil for the sauce. You can dispose of the flakes. Once the oil is strained, add the honey and soy sauce to the oil. Drain the pasta when it's cooked and toss with the sauce, carrots, and peanuts. I paired my thai noodles with zuchinni.
Happy cooking!
food looks great
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