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Amazing Thai Noodle Dishes Easy to Make

These Thai Noodles are quick, flavorful, and tossed in a sweet-spicy sauce—perfect for an easy dinner or side, ready in just 15 minutes! Satisfy your Asian food cravings with this 30-minute or less recipe.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 pound linguine noodles cooked and drained
  • 1.5 cups shredded carrots
  • 1 cup white button mushrooms chopped
  • 0.5 cup scallions green onions, chopped
  • 0.25 cup cilantro chopped
  • 0.25 cup dry roasted peanuts chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger grated
  • 1 cup soy sauce divided (2/3 cup + 1/3 cup)
  • 2 tablespoons chili sauce
  • 2 tablespoons creamy peanut butter
  • 3 tablespoons honey
  • 4 teaspoons cornstarch
  • 0.75 teaspoon crushed red pepper flakes

Instructions
 

Preparation Steps

  • In a large stock pot, cook the linguine noodles according to package instructions (about 10 minutes). Drain and set aside. You will reuse this pot for the next steps.
  • While the pasta is cooking, prepare the sauce in a medium bowl. Combine 0.67 cup soy sauce, chili sauce, creamy peanut butter, honey, and crushed red pepper flakes. Mix until smooth and set aside.
  • In a small bowl, whisk the remaining 0.33 cup soy sauce with the cornstarch until completely dissolved. Set aside to use later.
  • Return the stock pot to medium-high heat. Add sesame oil, garlic, ginger, scallions, shredded carrots, and chopped mushrooms. Cook for 2 to 3 minutes or until the vegetables are tender.
  • Add the drained pasta and pour in the sauce. Toss well to coat the noodles evenly.
  • Stir in the cornstarch slurry. Cook for an additional 2 to 3 minutes to allow the sauce to thicken and coat the noodles. The sauce will continue to thicken as it cools.
  • Remove from heat. Transfer to a large serving dish and garnish with chopped cilantro and dry roasted peanuts. Serve warm.

Notes

For extra zest, add a squeeze of fresh lime juice before serving. You can switch out the linguine for rice noodles for a more traditional Thai flavor. Leftovers store well in the fridge for up to 3 days.